This time of year there are lots of squashes available and onion squash is one of the best to use and easy to get hold of. This recipe is a great way to incorporate squash with pasta and it doesn't require baking the squash in the oven. The addition of the pancetta and sage makes it richer and by adding the cannellini beans give it a much heartier texture and flavour. Have a great week!
Ingredients - Serves 2
250g Spirale pasta
1 small onion squash (peeled and de seeded and cut into 1 cm pieces)
1 shallot ( finely chopped)
5 slices of pancetta ( cut into strips)
150 g cooked cannellini beans
4 sage leaves ( chopped)
1 clove of garlic ( chopped)
3 tblsp of olive oil
In a sauté pan with a lid, fry off the onion, pancetta, garlic and sage with 2 tblsp of olive oil until the pancetta is a light golden colour. Add the squash pieces and 3 tblsp of water and a pinch of salt. Place the lid on and cook gently for 10 mins or until the squash is soft. Add the cannellini beans and leave on a low heat.
In a pot of boiling salted water, cook the pasta until it is al dente then drain the pasta with a slotted spoon and add to the squash and cannellini beans with 3 tblsp of pasta water. Toss well, check the seasoning and finish off with a dash of good olive oil and some freshly grated parmesan cheese. Try with a glass of Chianti Classico.