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Simple Pancetta & Butternut Squash Tortiglioni

Simple Pancetta & Butternut Squash Tortiglioni

Rating
4rating out of 5

(238 reviews from our customers)

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

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Ingredients
For 2 people (double for 4)
garlic-clove
2 garlic cloves
fresh-rosemary
5g rosemary
Pancetta
80g British pancetta lardons
Cheddar-cheese
40g mature cheddar †
Tortiglioni
200g tortiglioni pasta †
butternut squash cubes
240g butternut squash cubes
chicken stock cube (new 5/18)
1/2 chicken stock cube †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 5g rosemary
  • 80g British pancetta lardons
  • 40g cheddar cheese<span class="strong">†</span>
  • 200g tortiglioni pasta<span class="strong">†</span>
  • 120g butternut squash cubes
  • 1 Knorr chicken stock cube<span class="strong">†</span>
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
5g rosemary
rosemary (100%)
80g British pancetta lardons
british rspca assured pork belly, salt, sugar, herbs, spices, preservatives sodium nitrite e250, potassium nitrate e252
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
200g tortiglioni pasta
high protein durum wheat semolina (gluten), water
120g butternut squash cubes
butternut squash
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
Allergens
  • Allergens highlighted by † (milk, gluten, celery)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Simple Pancetta & Butternut Squash Tortiglioni

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

2 Simple Pancetta & Butternut Squash Tortiglioni

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

3 Simple Pancetta & Butternut Squash Tortiglioni

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

 

4 Simple Pancetta & Butternut Squash Tortiglioni

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

5 Simple Pancetta & Butternut Squash Tortiglioni

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

6 Simple Pancetta & Butternut Squash Tortiglioni

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

7 Simple Pancetta & Butternut Squash Tortiglioni

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

8

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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!

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