Ingredients

The following ingredients have 5 Servings
  • 500 g(1/2 small) winter squash (such as butternut, acorn or kabocha)
  • 2 tbsp olive oil (divided)
  • 50g/1/4 cup pancetta (diced or bacon)
  • 4 leaves fresh sage (or 1/4 tsp dried sage) (chopped)
  • 4-5 stalks of Swiss Chard (leaves only, sliced )
  • 1 lbs short pasta (such as penne or your preference)
  • salt and pepper to taste
  • 50g/1/2 cup Parmesan cheese (freshly grated)

Instruction

  • Preheat the oven to 220C/450F. Half the squash and and scoop out seeds, cut into quarters. Put the squash in the roasting pan and drizzle with 1 tbsp of olive oil, sprinkle with salt and pepper. Roast in the oven for 20 minutes until it could be easily pierced with a knife. Let it cool until it is safe to handle.
  • Meanwhile cook the pasta in a large pot of salted boiling water according to package instructions.
  • When squash is cool enough to handle, peel it and cut into 1" dice.
  • Heat 1 tbsp of olive oil in a large frying pan and cook pancetta over medium heat for 5-7 minutes. (It will take less time if you are cooking sliced pancetta.)
  • Add cubed roasted squash, swiss chard and sage and cook while stirring for 2-3 minutes longer. When the pasta is ready drain and reserve 1/2 cup of water it was cooked in. (If you prefer a creamy taste, add 125ml/1/2 cup of double/heavy cream.)
  • Mix in hot pasta, Parmesan cheese and a splash of reserved water to loosen the pasta, stir gently. Taste and add salt and pepper to taste.