Duso’s Butternut Squash Mezzaluna for Holiday Dinners

This dish will make a festive, tasty and nutritionally rich addition to your holiday dinner table. You can easily double or triple the recipe if you will be expecting a large number of guests.


Serves 4

1 pack Duso’s Butternut Squash Mezzaluna

2 Tbsp butter

2 Tbsp olive oil

2 garlic cloves, finely chopped

150g pancetta, cut into small pieces

2 big bunches broccoli rabe, cut into bite sizes including stems and patted dry

1 pomegranate, seeds separated

½ cup Parmesan cheese, grated

Salt and freshly ground pepper

Bring a pot of water to a boil and cook the pasta according to the package instructions. Adding some salt to boiling water before cooking pasta to enhance its flavour. Using a slotted spoon, transfer the pasta and drain well.

In the meantime, heat a large frying pan over medium high heat, melt the butter and warm up the oil. When  hot, sauté the garlic until slightly brown and add the pancetta. Continue for a few minutes then add the broccoli rabe. Continue sautéing until broccoli pieces are tender. Adjust with pepper.

Add the pasta into the broccoli mix and combine gently until the pasta is well coated with the mixture.

Transfer to a platter. Sprinkle with the pomegranate seeds and Parmesan. Serve hot.