Butternut & bacon fusilli

Lunchbox recipe for 4 people, takes only 50 mins; recipe has pancetta, olive oil, butternut squash, rosemary, chilli flakes, garlic clove, fusilli, young leaf spinach and parmesan.

Butternut & bacon fusilli

Butternut & bacon fusilli

Recipe by Chef Soomro Course: Lunchbox


Prep time

10 mins


  • Garlic Clove: 3 garlic cloves, finely chopped
  • Parmesan: grated parmesan, to serve
  • Olive Oil: 1 1/2 tbsp olive oil
  • Chilli Flakes: 1/4 tsp chilli flakes
  • Butternut Squash: 750g butternut squash, deseeded and cut into 2cm cubes
  • Pancetta: 1/2 x 160g pack pancetta di cubetti
  • Rosemary: 2 rosemary sprigs, leaves finely chopped
  • Fusilli: 350g fusilli bucati (or fusilli)
  • Young Leaf Spinach: 100g young leaf spinach, roughly chopped


  1. Tip the pancetta into a large frying pan set over a medium heat and cook for 5-8 mins until really crisp. Remove using a slotted spoon, leaving the fat in the pan. Add the oil to the pan, along with the squash, rosemary, chilli and garlic. Cover and cook for 25 mins, stirring now and then, until the squash is tender. Season well, and gently crush some of the butternut squash with the back of a spoon.
  2. Bring a large pan of salted water to the boil 15 mins before the squash is ready, and cook the pasta following pack instructions. Drain, reserving the cooking water. Add 1-2 ladles of pasta water to the squash and let it bubble for a few mins. Tip in the drained pasta and toss together. Stir through the spinach, then divide between plates. Sprinkle over the pancetta, some grated Parmesan and a good grinding of black pepper.