- ½ Butternut squash
- 4 springs of rosemary, leaves picked
- 8 slices pancetta, finely sliced
- Olive oil
- ½ tsp chilli flakes
- ¼ tsp ground cinnamon
- 2 tbsp maple syrup
- 1 ltr vegetable stock
- 350g dried pasta
- Sea salt and freshly ground black pepper
- 60g paresan, finely grated
- Carefully remove the skin from the squash and cut into 2cm chunks, roughly chop the rosemary leaves.
- Place a large saucepan or casserole dish on a medium to low heat and add a good drizzle of olive oil.
- Fry the pancetta and garlic for a couple of minutes until just golden then sitr in the chopped rosemary leaves, butternut squash, chilli flakes and cinnamon
- Fry for 4-5 minutes until the squash is a little golden. Drizzle over the maple, fry for a couple more minutes until sticky and pour over the stock. Bring to the boil then turn the heat down a little and simmer for 3 minutes.
- 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.
- 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.
- 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.
- Add most of the parmesan and more black pepper. Taste and tweak the seasoning.
- 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.