adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gennaro's butternut squash & pancetta penne
0 Likes
Total Time:
40 minutes
Autumnal pasta with sweet squash, salty pancetta, and hint of rosemary - a perfect blend of flavors.
Ingredients:
  • 60 g higher-welfare slices of pancetta
  • 3 banana shallots peeled
  • ½ a fresh red chilli
  • 650 g butternut squash peeled and deseeded
  • extra virgin olive oil
  • 2 sprigs of fresh rosemary leaves picked
  • 600 ml hot organic vegetable stock
  • 400 g penne
  • sea salt
  • freshly ground black pepper
  • 10 g Parmesan cheese plus extra to serve
Instructions:
  • Prepare all ingredients by finely slicing the pancetta, shallots, and chili, and chopping the squash into 1cm cubes. Heat 4 tablespoons of oil in a large frying pan over medium-high heat. Add pancetta and fry for 1 minute. Stir in shallots, chili, and rosemary leaves and cook for another 2-3 minutes. Add squash and hot stock, bring to a boil, then simmer for 20 minutes until squash is tender and liquid has slightly reduced. In a separate pot of boiling salted water, cook penne until very al dente. Drain, reserving some cooking water, and add penne to the sauce. Gently stir, adding a splash of cooking water if needed. Cook for an additional 2 minutes for flavors to meld. Grate Parmesan into the dish, stir until creamy. Serve with a twist of pepper and extra Parmesan on top.

Similar Recipes