Instructions
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1
Preheat the oven to 220°C/ 200°C fan/gas 7.Tip the squash, half the pancetta, the olive oil and half the sea salt into a large roasting tin. Add a good grind of black pepper, mix well, then transfer to the oven to bake for 25 mins.
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2
Meanwhile, cook the pasta in plenty of boiling, salted water for 10 mins, or according to the packet instructions, then drain well.
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3
Once the squash has baked, add the drained pasta, crème fraiche, chopped artichoke hearts and remaining sea salt, season with freshly ground black pepper and stir gently to mix. Scatter over the remaining pancetta, the grated parmesan and the breadcrumbs, then return to the oven for a further 25 mins, until golden brown and crisp on top. Serve hot.
Ingredients
- 700g butternut squash, peeled, deseeded and cut into 1.5cm cubes
- 130g diced pancetta
- 1½ tbsp olive oil
- 1 tsp sea salt flakes
- 320g penne pasta
- 200ml crème fraîche
- 280g jar artichoke hearts, drained and roughly chopped
- 1 large handful grated parmesan
- 1 large handful white breadcrumbs
Serves 4
Total time required 1 hr 5 mins
- Preparation time: 15 mins
- Cooking time: 50 mins