Butternut squash and pancetta penne

Serves 2 maybe – seemed fine for the family with 1 butternut squash


  • penne
  • 1 butternut squash chopped into lengths – 650gms
  • pancetta
  • rosemary
  • olive oil
  • shallots – three (sounds a bit much?)
  • 1 fresh red chilli chopped into rounds
  • salt and pepper
  • 180ml hot stock – chicken best maybe
  • parmesan cheese.


Chop up pancetta into lengths, add olive oil to pan and start to crisp up the pancetta. Add roughly copped up shallots (onions would probably do I guess) and start to cook, chop up chilli and add, then add the butternut squash to the frying pan, stir around to pick up the pancetta fat etc and season with salt and pepper, add the hot stock and two whole sprigs of rosemary. Cook for around 20 mins to soften the squash. Meanwhile cook the penne.

When the pasta is done (maybe a little hard still?) add to the pan of squash. Looks like the stock and water should be pretty much totally absorbed by either the squash, the penne or boiled off. Serve up and grate over parmesan cheese. Garnish with rosemary.


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