One-pan creamy squash pasta recipe
 This pasta dish makes a really simple, delicious one-pan meal that is quick to make on a busy evening. The pancetta can be left out for vegetarians or vegans (and just swap to veggie or vegan cheese to serve). 1 vegetable stock cube2 tbsp olive oil100g/3½oz smoked pancetta, cut into cubes2 garlic cloves, finely sliced350g/12oz butternut squash, peeled and cut into 1.5cm/¾in cubes½ tsp ground coriander½ tsp chilli flakes180g/6¼oz dried pasta, such as conchiglie or fusilli25g/1oz Parmesan, finely grated, plus extra to servefreshly ground black pepper 1 vegetable stock cube 2 tbsp olive oil 100g/3½oz smoked pancetta, cut into cubes 2 garlic cloves, finely sliced 350g/12oz butternut squash, peeled and cut into 1.5cm/¾in cubes ½ tsp ground coriander ½ tsp chilli flakes 180g/6¼oz dried pasta, such as conchiglie or fusilli 25g/1oz Parmesan, finely grated, plus extra to serve freshly ground black pepper Method Put the vegetable stock cube in a large measuring jug and top with 600ml/20fl oz just boiled water. Heat the oil in a large saucepan and fry the pancetta over a medium heat for 4–5 minutes, or until golden and crisp. Stir in the garlic and fry for a few minutes until lightly golden. Stir in the butternut squash, coriander and chilli flakes. Fry for a few minutes, until the squash is coated in the spices. Add the pasta and 500ml/18fl oz vegetable stock to the saucepan. Bring the stock to the boil, stir a few times, then cover with the lid. Reduce the heat to medium–low and cook for around 10 minutes (or according to packet instructions). Stir a couple of times, adding the rest of the stock if needed. The pasta should absorb most of the stock but there should still be a touch of stock in the base of the pan. Stir in the Parmesan until there is a light creamy sauce. Serve immediately finished with an extra sprinkling of Parmesan and some black pepper. Put the vegetable stock cube in a large measuring jug and top with 600ml/20fl oz just boiled water. Put the vegetable stock cube in a large measuring jug and top with 600ml/20fl oz just boiled water. Heat the oil in a large saucepan and fry the pancetta over a medium heat for 4–5 minutes, or until golden and crisp. Heat the oil in a large saucepan and fry the pancetta over a medium heat for 4–5 minutes, or until golden and crisp. Stir in the garlic and fry for a few minutes until lightly golden. Stir in the garlic and fry for a few minutes until lightly golden. Stir in the butternut squash, coriander and chilli flakes. Fry for a few minutes, until the squash is coated in the spices. Stir in the butternut squash, coriander and chilli flakes. Fry for a few minutes, until the squash is coated in the spices. Add the pasta and 500ml/18fl oz vegetable stock to the saucepan. Bring the stock to the boil, stir a few times, then cover with the lid. Reduce the heat to medium–low and cook for around 10 minutes (or according to packet instructions). Stir a couple of times, adding the rest of the stock if needed. The pasta should absorb most of the stock but there should still be a touch of stock in the base of the pan. Add the pasta and 500ml/18fl oz vegetable stock to the saucepan. Bring the stock to the boil, stir a few times, then cover with the lid. Reduce the heat to medium–low and cook for around 10 minutes (or according to packet instructions). Stir a couple of times, adding the rest of the stock if needed. The pasta should absorb most of the stock but there should still be a touch of stock in the base of the pan. Stir in the Parmesan until there is a light creamy sauce. Serve immediately finished with an extra sprinkling of Parmesan and some black pepper. Stir in the Parmesan until there is a light creamy sauce. Serve immediately finished with an extra sprinkling of Parmesan and some black pepper.