Autumn does not arrive everywhere wearing the same colors. Sometimes it comes through forests turning crimson and gold. Sometimes it appears in the last butternut squash at the farm stand. And sometimes autumn travels all the way to Sicily, where the sun remains warm, the olive trees are heavy with fruit and the ancient ritual of the harvest begins again. This dish is where those worlds meet. Recipe below and in my Substack at Lenorenolanryan ❤️ 1 pound Partanna pasta, cooked approximately two minutes short of al dente ⅓ cup Partanna extra-virgin olive oil, divided, plus more for finishing 12 fresh sage leaves 6 ounces pancetta, diced 1 large shallot, finely chopped Sprig of thyme 4 cups peeled and diced butternut squash Maldon salt Freshly cracked black pepper 4 garlic cloves, finely chopped 1/2 cup dry or medium-dry Madeira, preferably Sercial or Verdelho 1½ cups chicken stock, plus more as needed 1 bunch broccoli rabe, trimmed 1 cup reserved pasta water, plus more as needed 8 ounces mascarpone, softened 1 cup pitted Partanna Castelvetrano olives, some halved and some roughly chopped 1 cup freshly grated Parmesan cheese, plus more for serving 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice, or more to taste Bring a large pot of generously salted water to a boil. Return the water to a boil. Add the Partanna pasta and cook it approximately two minutes less than the package directions. The pasta must remain quite firm because it will finish cooking in the sauce. Reserve at least 1 cup of the pasta water before draining. Do not rinse the pasta. Heat the Partanna olive oil in a large, deep skillet or sauté pan over medium heat. Add the sage leaves and fry just until crisp and fragrant. Watch them carefully because they can darken quickly. Transfer the sage to a paper towel and reserve it for the final presentation. Add the pancetta to the sage-scented olive oil. Cook until the fat has rendered and the pancetta is crisp and golden. Transfer the pancetta to a plate, leaving its rendered fat and the flavored olive oil in the pan. Add the shallot and cook gently until softened and translucent. Add the butternut squash and season lightly with Maldon salt and freshly cracked black pepper. Allow the squash to sauté and caramelize in the pancetta fat and sage-scented Partanna olive oil. Do not stir it constantly. Give the squash time against the hot surface of the pan so it develops beautiful golden edges. Add in the broccoli rabe, stirring util wilted. Add the Madeira. Scrape up all the deeply flavored bits from the bottom. Allow the Madeira to simmer until it has reduced almost completely. Add the chicken stock and bring it to a gentle simmer. Cook until the squash is tender. Some pieces should remain intact while the softer edges begin to break down and become part of the sauce. Add the cooked Partanna pasta and approximately ½ cup of the reserved pasta water. Toss gently and allow the pasta to finish cooking in the sauce, adding more pasta water or stock as needed. Reduce the heat to low. Add the mascarpone and fold it gently into the stock, Madeira, pasta water and softened squash. Do not allow the sauce to boil aggressively. The mascarpone should melt into the liquid, creating a glossy, velvety sauce that lightly embraces the pasta. Add the Parmesan cheese. Fold in the Partanna olives, approximately half of the crisp pancetta and sage leaves. Add the lemon zest and lemon juice. Spoon the pasta into a large, warm serving bowl. Finish with the remaining pancetta, the crisp fried sage leaves, additional Parmesan and a generous ribbon of Partanna extra-virgin olive oil. Enjoy! #pasta #pastarecipe #fallrecipe #italianfood #easydinner - @lenorenolanryan