Deliciously Easy: One Pan Maple, Butternut Pumpkin, and Pancetta Pasta Recipe

PREP: 00:10 

COOKING: 00:40 




  • 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 



  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 


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