- 3 tbsp rapeseed oil
- 140g bacon, cut into cubes
- 1 small onion, thinly sliced
- 25g butter
- 500g/1lb 2oz pumpkin peeled, deseeded and diced
- 20g pack fresh sage, finely shredded
- 400g Penne pasta
- 25g freshly grated Cheddar
Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.
Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.
Carpenter’s Shopping List
Chiltern Rapeseed Oil, Maynard’s Farm Back Bacon, Pumpkin, Sage, Penne Pasta, Wobbly Bottom Farm Mature Cheddar, Onion and Netherend Farm Salted Butter.