Damn it turned out really good. Roasted the squash till tender, with some balsamic.

Heated olive oil in a pan, a decent slug. Then stirred in a paste of garlic, rosemary, thyme, oregano and chilli flakes that I had bashed in a pestle. Sauteed the cubes of pancetta, then after adding the chunks of squash. After couple minutes I added the pasta straight from the water and touch more cooking liquor to form a nice moving sauce.

Lastly added to the pan chopped parsely and basil for colour and flavour. Served with garlic bread and lots of grated parmesan. Bloody good, saltiness of the pancetta worked well with the sweetish squash.

This entry was posted on Thursday, August 11th, 2005 at 3:25 pm and is filed under Gossip, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.