1 medium butternut squash2 medium onions, chopped, divided4 cloves of garlic, crushed1 cup of chicken stock12 cherry tomatoes1 red or orange pepper, chopped1 package of pancetta, chopped2 to 3 sprigs of fresh thyme, chopped1 package, 340 g of your favourite pasta2 cups of shredded pecorino cheese
Peel the butternut squash and cut it in half or into thirds. Remove the innards (like a pumpkin).
Preheat the grill to 300 to 350°F. Over indirect heat, grill roast the squash, onions, tomatoes, and peppers until they are tender, approximately 20 minutes.
While the veggies are roasting, cook the pasta until al dente and cook the pancetta until it is crisp. When it’s nearly done, add the thyme. Transfer the pancetta to a bowl with paper towel to drain. When the pasta is cooked, drain while reserving 1 cup of cooking water. Return the pasta to the pot.
When the veggies are cooked, allow them to cool enough to chop. Add 1 of the two onions, garlic and the squash to a blender. Season with a little salt and pepper, and add the chicken stock. Blend them until the mixture is smooth.
Over medium low heat, toss the pancetta, the other chopped onion, the pepper and tomatoes with the pasta, add the blended squash mixture and 1 cup of pecorino cheese and stir until well combined. If the mixture is not smooth and creamy, add 1 tbsp. of reserved pasta cooking water at a time until smooth.
Serve immediately topped with more pecorino cheese. Receive accolades for deliciousness.