Embedded Files
Serves 6
1 Large Butternut Squash
2 Tablespoons Olive Oil
500g /1lb 2oz Dried Penne
16 Thin Slices Pancetta
Bunch Sage
250g Goats Cheese
Salt & Freshly Ground Pepper
1 Red Onion (optional)
Preheat oven to 180degC (Fan 160degC)
Peel & cube the squash. Peel onion and cut in quarters. Place both on a baking sheet, drizzle with oil and roast for 25minutes until squash is soft.
Place pasta in a large saucepan of salted boiling water and cook
Meanwhile fry the slices of pancetta until golden. Then sauté a handful of sage leave until crisp and leave on drain on paper towel
Drain the pasta and toss in olive oil. Crumble in the cheese, squash, onion and pancetta. Scatter with the sage, season and serve.
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