Ingredients

1 Medium Pumpkin or Squash (I used a Queen Squash)
4 cups/300g Penne Pasta
1 Red Onion, Chopped Fine
2 Cloves Garlic, Minced
1 Handful Fresh Sage
6 Sun Dried Tomatoes
3 tbs Rapeseed Oil
1 tbs Smoked Chilli Flakes (optional)
3 tbs Pumpkin Seeds

Coconut ‘Bacon’ Bits

1 cup/100g Coconut Flakes
2 tbs Maple Syrup
2 tbs Liquid Smoke
2 tbs Soy Sauce
1 tbs Coconut Oil

Method

First up peel & de-seed your squash. I recommend using a serrated knife to peel & also don’t throw away the seeds!

Cut the squash into 2 cm cubes & place into a large saucepan. Cover with cold water & place over a high heat. Bring the pan to a boil & allow the squash to soften. Once just soft, drain away the water.

Meanwhile make your coconut bacon bits by mixing all the ingredients together in a bowl then laying the coated coconut onto a lined baking tray. Bake the coconut for 10-12 or until crisp.

Cook your pasta to the packet instructions or until al dente.

In a non stick large frying pan over a medium heat add the rapeseed oil then sauté the onion & garlic until soft. Add the seasoning, tomatoes, chilli & 5-6 sage leaves (chopped fine). After 3 minutes of frying add the squash & pumpkin seeds.  This is when I like to get some caramelisation on the squash so don’t be afraid to turn up the heat but make sure you’re constantly tossing the pan.

In a small frying pan, add a couple tablespoons of olive oil, once hot add some whole sage leaves. Fry until crisp on both sides then place onto kitchen paper to soak up any excess oil. A demo of how to make my crispy sage leaves can be found here.

Once the squash is coloured & the flavours have mingled nicely add the pasta – a couple large spoonfuls at a time.

Mix well & add additional salt & pepper if needed. Serve immediately topped with coconut bacon & crispy sage leaves.

Enjoy

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