Butternut Pumpkin and Pancetta Pasta

PREP: 00:10 

COOKING: 00:40 

4 PORTIONS 

Ingredients 

• 1/2 butternut pumpkin 
• 4 rosemary sprigs, leaves picked 
• 2 garlic cloves, peeled and finely sliced 
• 8 slices pancetta, finely sliced 
• 1 tbsp olive oil 
• 1/2 tsp chilli flakes 
• 1/4 tsp ground cinnamon 
• 2 tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste) 
• 4 cups vegetable stock 
• 250g dried pasta 
• 60g parmesan, finely grated
• Salt and pepper, to season 

Method 

1. Carefully remove the skin from the squash and cut it into 2cm chunks. Roughly chop the rosemary leaves.
2. Place a large saucepan or casserole (big enough to fit all the ingredients) on medium-low heat and add a good drizzle of olive oil 
3. Fry the pancetta and garlic for a couple of minutes until just golden then stir in the chopped rosemary leaves, butternut squash, chilli flakes and cinnamon 
4. Fry for 4 – 5 minutes, until the squash is a little golden. Drizzle over the maple, fry for a couple more minutes till sticky and pour over the stock. Bring to the boil, then turn the heat down a little and simmer for 3 minutes 
5. When the squash feels about half cooked stir in the pasta. The stock should just cover the pasta, but if not add a splash more boiling water 
6. Season generously, reduce the heat and cover the pan. Cook for a further 8 – 10 minutes – you want the pasta to be al dente so check the packet instructions 
7. When it is ready, remove the lid, turn up the heat and continue to cook for a minute or two to reduce the stock – it shouldn’t be soupy, but still a little wet, the pasta will absorb this as it cools 
8. Add most of the parmesan and more black pepper. Taste and tweak the seasoning 
9. Wait for 2 – 3 minutes to absorb more of the liquid off of the heat and give it a few more stirs, until silky and glossy. Then serve with the remaining parmesan over the top