Butternut Squash, Sage and Pancetta Penne Bake

Dismantle the butternut squash by chopping it in half widthways to separate the top from the bulb at the bottom. Then put the flat part of each half on the chopping board. Slice downwards to remove the skin. Chop the bulb in half widthways and remove the seeds with a spoon. Finally chop half the squash into 2cm cubes. Pick the leaves from two large sprigs of rosemary and finely chop.

Place the butternut squash and half the chopped rosemary on a large baking tray and toss together with 2 tbsp of olive oil, ½ tsp of salt and a good grind of pepper. Pop in the oven for 20-25 mins or until the squash is well cooked and starting to crisp at the edges.

Meanwhile, peel and cut the onion in half through the root, then chop into 1/2cm pieces. Peel and finely chop the garlic. Pick the sage leaves and roughly chop them too.

Add the penne to the boiling water and cook for 10 mins. Drain, reserving all the cooking water, then transfer the cooked pasta to a large ovenproof dish.

While the pasta is cooking, heat 1 tbsp oil in a frying pan over a medium heat and add your onion. Cook for 3 mins until slightly softened, then add the pancetta, garlic, chopped sage and remaining rosemary. Leave to cook, stirring occasionally, for about 5-6 mins or until the pancetta is crispy. Tip: Be careful not to let the herbs burn!

Carefully transfer the herby pancetta mixture to the same ovenproof dish as the pasta. Now add your ricotta, spinach, squash (which should now be cooked), 250ml of the reserved pasta water and 1/2 tsp salt to the ovenproof dish too. Carefully combine to form a nice creamy pasta mixture. Tip: Feel free to add a little more water if you like!