- 5 ounces pancetta, coarsely chopped
- 2 medium onions, coarsely chopped
- 1/4 teaspoon dried crushed red pepper
- 1 2-pound butternut squash, peeled, seeded, cut into 1/2-inch dice (about 4 cups)
- 2 tablespoons chopped fresh oregano
- 7 1/2 cups canned low-salt chicken broth
- 2 cups canned diced Italian-style tomatoes with juices
- 3/4 cup yellow cornmeal
- Cook first 3 ingredients in heavy large saucepan over medium-low heat until onions are very soft, stirring occasionally, about 10 minutes. Add squash and oregano; cook until squash is crisp-tender, stirring occasionally, about 8 minutes. Add broth and tomatoes with juices; bring to boil. Gradually whisk in cornmeal. Reduce heat to medium and simmer until squash is tender, stirring occasionally, about 35 minutes. Season with salt and pepper and serve.