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PASTA WITH ROASTED SQUASH, PANCETTA, SAGE AND PARMESAN

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Serves: 2

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One of my favourite pasta dishes ever. The flavours combine beautifully

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Ingredients

  • ½ butternut squash
  • 1 red chilli
  • 1 packet pancetta slices
  • 1 handful sage leaves (a good handful)
  • Parmesan cheese (fresh)

Method

  1. Peel and dice the squash and toss with 4 tablespoons of olive oil. Put in a roasting tray with 1 red chilli split down the middle (I leave the seed in for extra heat). Roast at 190C until squash is tender and remove the chilli. 
  2. Cook your pasta (penne works well) and whilst that is cooking tear the pancetta slices into strips and fry in a non stick frying pan until crisp, remove then throw in the sage leaves and cook until frazzled. 
  3. Drain the pasta, thow in the squash, pancetta, sage and juices from the pan you cooked the pancetta and sage in and stir in 2 table spoons of parmesan. 
  4. Season with black pepper and serve.

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