Stranger Foods

ItalianButternut & bacon fusilli

Serves 4 | Prep 10 mins | Cook 50 mins

This easy pasta dish with pancetta, butternut squash and spinach makes a healthy weeknight dinner - fresh rosemary adds extra flavour.

Ingredients

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Tip the pancetta into a large frying pan set over a medium heat and cook for until really crisp. Remove using a slotted spoon, leaving the fat in the pan. Add the oil to the pan, along with the squash, rosemary, chilli and garlic. Cover and cook for , stirring now and then, until the squash is tender. Season well, and gently crush some of the butternut squash with the back of a spoon.
Bring a large pan of salted water to the boil before the squash is ready, and cook the pasta following pack instructions. Drain, reserving the cooking water. Add 1-2 ladles of pasta water to the squash and let it bubble for a few mins. Tip in the drained pasta and toss together. Stir through the spinach, then divide between plates. Sprinkle over the pancetta, some grated Parmesan and a good grinding of black pepper.