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Ingredients

• 3 Tbs. extra-virgin olive oil, plus more for
  drizzling
• 5 shallots, minced
• 1 butternut squash, peeled, seeded and cut
  into small dice
• Pinch of ground allspice
• Salt and freshly ground pepper, to taste
• 3/4 cup chicken broth
• Splash of balsamic vinegar
• 1 lb. penne
• 8 fresh sage leaves, cut into narrow strips
• 1/4 lb. thinly sliced bresaola or prosciutto, cut
  into narrow strips
• 1 cup grated grana padano or Parmigiano-
  Reggiano cheese

Description

Bresaola, A Salt-cured, Air-dried Beef Fillet, Is A Specialty Of The Valtellina, An Alpine Valley In Lombardy. It Is Usually Served Thinly Sliced, Like Prosciutto, And Eaten As An Appetizer. Its Taste Is A Little Less Salty Than That Of Prosciutto, But It

Williams-Sonoma