600g butternut pumpkin, cut into 1cm cubes
1/4 cup (60ml) extra virgin olive oil
250g cherry tomatoes
250g thinly sliced round pancetta
500g orecchiette pasta
18 fresh sage leaves
finely grated pecorino cheese, to serve

1.  Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.

2.  Combine pumpkin, half the oil and cherry tomatoes on prepared tray; season with salt and freshly ground black pepper. Drape the pancetta slices over top. Place in oven and bake for 20 minutes or until pumpkin is tender, tomatoes have burst and pancetta is crispy.

3.  Meanwhile, bring a large pot of well-salted water to a rapid boil. Add pasta and cook until al dente. Drain, reserving ½ cup (125ml) of the cooking water.

4.  Heat remaining oil in medium frypan; cook sage leaves until crisp.

5. Tear pancetta into strips. Toss pasta with pumpkin mixture, pancetta and a splash of the reserved cooking water. Serve topped with pecorino and sage leaves.  

Not suitable to freeze or microwave.




From The Australian Women's Weekly