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Prep Time
25 min
Cuisine
Italian
This super simple dish will bring you a comforting Italian flavour combo – sweet butternut squash (prepped for your ease!), crisp, golden-fried pancetta and fresh rosemary. You'll cook the squash down till it's easy to mash to create a sauce and top it all with mature cheddar and a good grind of black pepper.
Prep Time
25 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 1226 kJ 292 kcal |
2832 kJ 674 kcal |
Fat of which saturates |
8.5 g 4.1 g |
19.6 g 9.6 g |
Carbohydrate of which sugars |
37.5 g 3.9 g |
86.7 g 9 g |
Fibre | 2.1 g | 4.8 g |
Protein | 12.9 g | 29.9 g |
Salt | 1.88 g | 4.35 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium-high heat
Once hot, add the pancetta lardons and cook for 3-4 mins or until golden and crispy
Once done, transfer the pancetta to kitchen paper
Reserve the pan
Meanwhile, strip the rosemary leaves and chop them roughly, discarding the stalks
Peel and finely slice (don't chop!) the garlic
Dissolve 1/2 [1] chicken stock cube in 150ml [300ml] boiled water
Return the pan to a medium-high heat
Once hot, add the butternut squash cubes and chopped rosemary with a pinch of salt and pepper and cook for 3-4 min, stirring occasionally until beginning to colour
Meanwhile, add the tortiglioni pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the tortiglioni for 10-12 min or until cooked with a slight bite
Once done, drain the tortiglioni, reserving a large cup of the starchy pasta water
Once the butternut squash is coloured, add a generous splash of water to the pan and cook, covered, for 10 min or until softened
Meanwhile, grate the cheddar cheese
Once the butternut squash has softened, add the sliced garlic and cook for 1 min or until fragrant
Mash half the butternut squash cubes with a masher until smooth
Add the chicken stock and give everything a good mix up until a sauce has formed
Add the drained tortiglioni to the pan and mix until the sauce begins to stick to the pasta
Tip: add a splash of the starchy pasta water if your sauce is looking a little dry!
Add half the grated cheese and mix to combine – this is your butternut squash tortiglioni
Serve the butternut squash tortiglioni topped with the crispy pancetta and remaining cheese
Season with a generous grind of black pepper and drizzle with some olive oil
Enjoy!