Penne with Smoked Duck Breast and Pumpkin in Cream Sauce

3 ½ cups	Cubed pumpkin (or butternut squash)
1 tablespoon	Olive oil
	Kosher salt
½ pound	Mezze penne
1	Fabrique D�lices Smoked Duck Breast
2 tablespoons	Butter *
⅔ cup	Shallots, finely chopped
3 tablespoons	Chopped fresh sage, or 1 tablespoon crumbled dried sage leaves
1 ¼ cups	Dry white wine
1 ⅓ cup	Heavy whipping cream
	Salt and pepper
	Parmesan cheese. optional

Preheat oven to 400 degrees. Toss pumpkin cubes with olive oil and kosher salt. Spread onto a cookie sheet lined with aluminum foil. Roast for 15-20 minutes, turning once or until barely fork tender. Cook penne according to package directions. Trim fat from duck breast and cube. Meanwhile, melt butter in heavy medium skillet over medium heat. Add shallots and sage. Saut� until fragrant, about 1-1/2 minutes. Add wine and cream. Increase heat and boil until sauce is reduced to desired consistency, about 5 minutes. Season to taste with salt and pepper. Add penne, pumpkin and duck breast to white wine sauce. Toss to coat evenly. Pass shredded Parmsan cheese, if desired. * For a rich, earthy flavor, use Fabrique D�lices truffle butter.

Handpicked links