Pasta with Butternut Squash & Bacon

• 400 gpenne pasta
• 600 gpeeled and deseeded butternut squash, cut into 2 cm pieces
• 6rashers bacon, about 180 g, chopped
• 2cloves garlic, crushed
• 150 mldouble cream
• 50 gparmesan, grated
• 1 tbspolive oil
• 1 tspdried sage
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Heat the oven to 200°C/180°C fan. Toss the diced squash with the olive oil and a good pinch of salt and pepper, spread across a tray and roast for 20–25 minutes until tender and caramelised at the edges.
2. 2Bring a large pan of well-salted water to the boil and cook the penne until al dente, about 10–11 minutes. Scoop out a mug of pasta water before draining.
3. 3While the pasta cooks, fry the chopped bacon in a dry pan over medium heat until crisp and the fat has rendered, around 6–7 minutes. Add the garlic and dried sage and cook for a minute until fragrant.
4. 4Pour in the double cream and tip in half the roasted squash. Lightly mash the remaining squash with a fork and stir it through the sauce so it thickens and turns silky.
5. 5Add the drained pasta with a splash of the reserved pasta water and toss until every piece of penne is coated. Taste and season with salt and plenty of black pepper.
6. 6Divide between warm bowls and finish with the 50 g grated parmesan and black pepper to taste.

Per serving

kcal

785

protein

26.8g

fibre

6.7g

carbs

93.1g

fat

33.8g