14 October 2014

Butternut Squash and Pancetta Pasta

This has become another one of my favourite past dishes. It is so simple to make, yet so flavourful. I love the slightly sweet flavour of the butternut squash along with the salty flavour of the pancetta.

Serves 3

You will need:

225g Penne Pasta ½ Butternut Squash (Peeled and diced)
1 Small Onion (Diced)
155g Pancetta (or diced bacon)
1 tbsp Olive Oil
1 Clove of Garlic (Crushed)
½ tsp Dried Mixed Herbs
⅔ Cup of Chicken Stock
¼ Cup of Grated Parmesan Cheese


  1. In a medium sized saucepan, add the olive oil and pre-heat over a medium. Add the pancetta and cook until it just starts to become crispy. Remove from the pan and set aside.
  2. In the same saucepan, add the onion and butternut squash. Season lightly and cook for 12-15 minutes or until they start to develop some colour. Add the garlic and cook for 1 more minute.
  3. Add the herbs and the chicken stock. Cook for 15-18 minutes or until the butternut squash becomes tender.
  4. Meanwhile, cook the pasta according to the package instructions. 
  5. Add the pasta to the saucepan along with the cheese and cooked pancetta. Stir until fully mixed and serve immediately.