From One Good Dish David Tanis Serves 4 to 6
3 TB Olive Oil
2 medium Onions, cut into small dice
Salt and Pepper
1/4 lb. Pancetta or Bacon, sliced into 1/4” wide strips
3 Garlic cloves, minced
1/2 tsp crushed Fennel Seeds
1/4 tsp Red Pepper flakes
1 lb. dried Cannellini Beans, soaked overnight in cold water and drained
6 cups Water
1 lb. Butternut Squash, peeled and cut into 1/2” cubes
1/2 lb. small Pasta, such as Tubetti or Orrechiette, cooked until al dente and drained
2 tsp chopped Sage - Recipe actually calls for rosemary, but we have sage this week and I actually prefer that with Squash
Fruity Olive Oil for drizzling
In a heavy soup pot, heat 2 TB of the olive oil over medium-high heat. Add the onions, season with salt, and cook until softened, about 5 minutes. Add the pancetta, garlic, fennel seeds, and red pepper flakes and cook for 2 minutes. Add the beans and water, bring to a simmer, and cook gently until the beans are very tender, about 1.5 hours.
Meanwhile, heat the oven to 400F. Put the squash cubes on a baking sheet, season with salt and pepper, and coat with the remaining TB olive oil. Roast until tender and lightly caramelized, about 30 minutes. Set aside to cool. Adjust the seasoning of the beans and broth with salt and pepper. Gently stir in the cooked squash and pasta and heat through. To serve, ladle into bowl. Sprinkle each serving with a pinch of freshly chopped sage and a drizzle of fruity olive oil.