| 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 |
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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.
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