Walnut, butternut squash and pancetta pansotti filling
Recipe adapted from Epicurious (March 2002) Walnut and Pancetta Pansoti with Asparagus in Parmesan Broth
1 (3-ounce) piece pancetta (Italian unsmoked cured bacon; not lean), finely chopped (2/3 cup)
1 tablespoon olive oil
1 large onion, finely chopped
1/2 cup walnuts (2 ounces), finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
salt and freshly black pepper to taste
Make pansotti filling:
Cut butternut squash in halves, oil and salt and pepper the cut halves. Roast squash at 350F for about 45 minutes or until “scoopable”. Scoop out flesh and set aside.
Cook pancetta in oil in a large heavy skillet over moderately low heat, stirring frequently, until golden and fat is rendered, 10 to 12 minutes. Add onion and cook, stirring occasionally, until onion is well browned, 10 to 15 minutes. Remove from heat and transfer mixture to a bowl. Stir in cooled butternut squash flesh, walnuts, parsley, 1/8 teaspoon salt, and pepper into mixture in bowl. Cool filling.