Campanelle with Butternut Squash and Herbed Breadcrumbs

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“Life is a combination of magic and pasta.”  ~Federico Fellini~

I found this recipe in the October/November 2014 issue of Fine Cooking Magazine.  I’m a crazy collector of cookbooks and a real sucker for cooking magazines.  I have piles of magazines that I can’t bear to throw away — after all — there might be a really great recipe somewhere in there.   What drew me to this particular recipe was the butternut squash — I love it — and this is the time of year to indulge in it.  One quick tip:  do yourself a favor and buy pre-cut butternut squash, it makes this recipe a lot easier. With cooler weather on the horizon, get your fireplace going, sit back and enjoy some real comfort food. Bon Appetite!

Kosher salt; 3 Tablespoons extra-virgin olive oil; 1 large leek, white and light-green parts only, rinsed well and thinly sliced; 1 1/2 cups 1/4- inch-diced butternut squash; 1 cup lower-salt chicken broth; 1/1/2 tsp. chopped fresh thyme; 1 1/2 tsp chopped fresh sage; 3/4 cup heavy cream; freshly ground black pepper; 1/4 cup panko; 1/4 cup finely grated pecorino; 1 Tbs. chopped fresh flat-leaf parsley; 12 ounces campanelle pasta.

Bring a large pot of well-salted water to a boil.  Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat.  Add the leek and a pinch of salt, and cook, stirring occasionally, until tender, 5-6 minutes. Add the squash, chicken broth, 1/2 tsp. of the thyme, and 1/2 tsp. of the sage.   Cover, and adjust the heat as necessary to simmer gently until the squash is tender.  About 10 minutes.  Mash about half of the squash with a potato masher until smooth, leaving the res chunky.  Stir in the cream and cook until it thickens slightly, about 5 minutes.  Season to taste with salt and pepper. Keep warm.  Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat.  Add the panko and cook, stirring, until golden brown, about 2 minutes.  Off the heat, add the remaining thyme and sage, the cheese, parsley.  Boil the pasta until al dente.  Reserve 1/2 cup of the pasta water and drain the pasta.  Bring the sauce to simmer over medium-high heat.  Add the pasta and Tbs. of the reserved pasta water, toss well to coat, adding more water if it looks dry.  Season to taste with salt and pepper. Serve sprinkled with the panko.