Harvest Whole Wheat Pasta with Escarole & Butternut Squash

This was a Wegman's recipe...I almost followed it to a "T" but I had to make some changes ( ;
It was really delish! Great fall recipe...and before you say, "I dont like escarole." Neither do I, but it was great in this recipe...I am publishing this just as it was written (with my additions in parenthesis). It uses pre-prepped veggies and stuff...you will have to improvise if you do not have Wegman's near you.

Harvest Whole Wheat Pasta with Escarole & Butternut Squash

2 Tbsp Pine Nuts (toasted)
1/2 box Whole Wheat Fusilli (I used Wegman's brand) prepared per pkg directions, keep warm
1 pkg (20 oz) Cleaned and Cut Butternut Squash, cut into 3/4 inch dice
1/2 red onion, peeled, 1/2 inch dice (1 1/2 cups)
1 Tbsp Wegmans Basting Oil (or another oil with garlic and herbs)
salt and pepper
1 pkg (15 oz) Fresh Chopped Escarole
1 pkg (4 oz) Citterio Mini Cubes recipe ready pancetta
3 cloves garlic, minced
1/2 C dry white wine
1 (13 oz) container Wegmans Italian Classics Alfredo Sauce
1/4 C grated parmesan
Red pepper flakes to taste
2 Tbsp Shredded Parmesano Reggiano Cheese

Preheat oven to 450 degrees.
1. Toss Squash and onions with basting oil ( I needed a little more than 1 Tbsp) in large bowl. Season with salt and pepper. Spread in single layer on baking sheet. Roast 20 min (took me more like 35-40 min). Until vegetables are carmelized and tender. Stir frequently.

2. Blanch escarole 2-3 minutes in lg pot of salted boiling water. Drain. Transfer to bowl of ice water. Drain well and set aside.

3. Saute Pancetta in skillet with a small bit of olive oil on Medium. Cook, stirring, 3-5 minutes, until crisp and brown. Remove from pan, drain on paper towels. Return to pan. Add garlic, cook stirring 1-2 minutes until tender.

4. Add wine. Cook, stirring to loosen browned bits on bottom of pan. simmer about 4 minutes, until liquids are reduced by half. Stir in alfredo sauce. (Add 1/4 C parmesan and red pepper flakes)

5. Bring to simmer, add escarole and black pepper to taste. Stir to blend. Add pasta, toss until well combined. Stir in squash and onions then pine nuts..top with remaining shredded parmesan cheese.