Georgina Hayden’s One Pan Maple, Squash and Pancetta Pasta


Christmas / Mains / One Pot Recipes / Pasta

Georgie Hayden pasta

Ingredients

  • ½ butternut squash, around 500g
  • 4 sprigs of rosemary, leaves picked
  • 2 garlic cloves, peeled and finely sliced
  • 8 slices pancetta, finely sliced
  • Olive oil
  • ½ teaspoon chilli flakes
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons pure Canadian maple syrup (preferably amber syrup for its rich taste)
  • 1l vegetable stock
  • 350g dried pasta
  • Sea salt and freshly ground black pepper
  • 60g parmesan, finely grated

Method

  1. Carefully remove the skin from the squash and cut into 2cm chunks. Roughly chop the rosemary leaves
  2. Place a large saucepan or casserole (big enough to fit all the ingredients) on a medium – low heat and add a good drizzle of olive oil
  3. Fry the pancetta and garlic for a couple of minutes until just golden then stir in the chopped rosemary leaves, butternut squash, chilli flakes and cinnamon
  4. Fry for 4 – 5 minutes, until the squash is a little golden. Drizzle over the maple, fry for a couple more minutes till sticky and pour over the stock. Bring to the boil, then turn the heat down a little and simmer for 3 minutes
  5. When the squash feels about half cooked stir in the pasta. The stock should just cover the pasta, but if not add a splash more boiling water
  6. Season generously, reduce the heat and cover the pan. Cook for a further 8 – 10 minutes – you want the pasta to be al dente so check the packet instructions
  7. When it is ready, remove the lid, turn up the heat and continue to cook for a minute or two to reduce the stock – it shouldn’t be soupy, but still a little wet, the pasta will absorb this as it cools
  8. Add most of the parmesan and more black pepper. Taste and tweak the seasoning
  9. Wait for 2 – 3 minutes to absorb more of the liquid off of the heat and give it a few more stirs, until silky and glossy. Then serve with the remaining parmesan over the top

Packed with flavour – this creamy butternut squash, rich maple and pancetta one pan dish exudes warmth and comfort, perfect for any occasion.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Georgina Hayden

Author, columnist and food stylist

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More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

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Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.