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Penne with Duck Confit, Butternut Squash, Fennel, and Sage

A rich, earthy dish perfect for cooler evenings — comfort with a touch of elegance.

  • Yield: Serves 4

Ingredients

Scale
  • 450 g or 1 lb penne or other short pasta (rigatoni, cavatappi or similar)
  • 30 ml or 2 tbsp olive oil
  • 300 g or 2 cups butternut squash, peeled and cut into 2 cm or ¾” cubes
  • 1 small fennel bulb, thinly sliced (reserve fronds for garnish)
  • 2 tbsp fresh sage, chopped
  • 1 garlic clove, finely chopped
  • 100 g or ½ cup freshly grated Parmigiano-Reggiano, plus more to serve
  • Meat from 2–3 confit duck legs or breasts, shredded (about 200–375 g), depending on desired richness
  • 30 ml or 2 tbsp reserved duck fat, warmed
  • Sea salt and freshly ground black pepper, to taste
  • Squeeze of lemon, to finish

Instructions

Roast the squash
Preheat the oven to 220°C or 425°F. Toss the squash with 1 tbsp of olive oil and a pinch of salt. Roast on a parchment-lined tray for 20–25 minutes, or until golden and tender.

Cook the pasta
Bring a large pot of generously salted water to a boil. Cook the pasta until just shy of al dente. Reserve about 125 ml or ½ cup of the pasta water before draining.

Sauté the fennel and duck
In a large skillet over medium-high heat, warm the remaining olive oil. Add the fennel and cook until softened and beginning to caramelize (6–8 minutes). Stir in the garlic, sage, and shredded duck confit. Cook for 2–3 minutes more, just until fragrant.

Bring it all together
Add the roasted squash to the skillet along with the drained pasta. Pour in the reserved pasta water and toss to coat, allowing the liquid to reduce slightly to form a sauce (about 1 minute). Off the heat, toss in the Parmesan and adjust the seasonings with salt, pepper, and a squeeze of lemon for brightness.

Serve
Transfer to a warmed serving bowl or platter. Drizzle with the warmed duck fat and garnish with fennel fronds and a final flourish of cheese. Serve at once, preferably with candlelight and something robust in your glass.

Notes

  • Shredded rotisserie chicken or roasted mushrooms make lovely substitutes.
  • The dish also works well with delicata or kabocha squash, sliced thinly and roasted with the skin on.
  • The duck fat drizzle at the end is optional — but undeniably delicious.
  • Recipe adapted from Chef’s Garden.
  • Author: Helen Kain