Ingredients

Roasted Squash

Three sprigs of Rosemary

Two cups of Pancetta

Two red onions

Two cups of chopped Basil

one container of Mascapone Cheese

Two cups of Parmesean Cheese

One cup of Pine Nuts

Two glasses of White Wine

Pepper

Pasta

Preparation

Peel the squash and cube. Roast in a hot oven with the rosemary. Heat pan and cook the chopped pancetta. Add the onions and cook for 10 minutes. Add the mascapone cheese and stir with the onions and pancetta. Add two glasses of wine and the basil. Roast the pine nuts on a hot pan and add to the sauce. Add the parmesean chesse. Season with pepper. Now cook pasta of your choice. When cooked drain and add the roasted squash to the pasta and add in the sauce. Serve immediately