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Pasta With Roasted Squash, Pancetta, Sage and Parmesan

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


Serves: 2

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


Pasta With Roasted Squash, Pancetta, Sage and Parmesan is a community recipe submitted by Tomatoqueen and has not been tested by so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • 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.
  • Season with black pepper and serve.
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