500 g(½ small)winter squashsuch as butternut, acorn or kabocha
2tbspolive oildivided
50g/1/4 cuppancettadiced or bacon
4leavesfresh sage (or ¼ tsp dried sage)chopped
4-5stalks of Swiss Chardleaves only, sliced
1lbsshort pasta such as penne or your preference
salt and pepper to taste
50g/1/2 cupParmesan cheesefreshly grated
Instructions
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 ½ 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.
Notes
This recipe uses approximately ½ of a medium sized squash. Reserve the other half for another use. Suggested recipe links in the post.