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16
March
Squash and Pancetta Pasta
Squash is one of the most under rated vegetables. If you are looking for something tasty, nutritious and low fat, then you can’t go wrong with squash. We grow a fair amount here in the UK, yet it seems our supermarkets only seem to stock butternut squash, or the odd pumpkin around Halloween. Farmers markets are usually a better bet, or better still, grow your own!
I used butternut in this recipe, but if you are fortunate enough to be able to get hold of some acorn squash, then use that. In fact, any type of squash would work.
Pancetta is brilliant with squash, but you can use bacon lardons if you can’t get pancetta. The sage is a must though. Sage and squash are a perfect pairing.
Squash and Pancetta Pasta
Print recipe
| Serves | 4 |
Ingredients
- 1 Butternut Squash
- 1 Small Bulb of Garlic
- Olive Oil
- 300g Dried Pasta (penne or fusilli)
- 200g Pancetta (cubed)
- 60ml Chicken Stock
- 1 teaspoon Chopped Fresh Sage
- 100g Parmesan (finely grated)
Directions
| 1. | Per-heat the oven to 200°C / 400°F / Gas Mark 6 |
| 2. | Peel the squash, then cut in half and deseed |
| 3. | Cut the squash into 1/2 inch wedges. Place on a baking tray and drizzle with a little oil and season |
| 4. | Cut the top of the garlic bulb so that the cloves are exposed. Drizzle with a little oil, then wrap loosely in foil |
| 5. | Bake the squash and garlic together for about 30 minutes or until both are slightly caramelised (the garlic may need a little longer depending on its size) |
| 6. | Allow the squash to cool enough to cut into chunks |
| 7. | Bring some water to the boil and cook pasta in salted water |
| 8. | Meanwhile, heat 2 tablespoons of olive oil in a large pot over a medium heat. Saute the pancetta until most of the fat has rendered out |
| 9. | Using a slotted spoon, scoop out the pancetta and put to oneside |
| 10. | Use the stock to deglaze the pan, ensuring you scrape up any tasty brown bits |
| 11. | Stir in about 4 - 6 cloves of the roasted garlic, mashing with the back of a spoon |
| 12. | Add the sage and cubes of squash back into the pan |
| 13. | Drain the pasta, reserving some of the cooking liquor, and add to the pan |
| 14. | Add in the grated parmesan, and gently stir it all together so it is coated. Add a little of the pasta water if the mixture seems a little dry |
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