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Pumpkin, Parmesan, Pancetta and Penne Bake - Maggie Beer The Cook & The Chef

Recipe submitted by Philippa

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Saw Maggie Beer make this not so long ago and it was a tasty alternative for a main meal. Oven roasted pumpkin, crispy pancetta, 3 cheeses - parmesan, cheddar & fetta - blended with a bechamel sauce & baked until golden.

Serves 4 to 6

Ingredients

Butternut or Jap Pumpkin
olive oil
rosemary
salt & pepper
Bechamel:
4 Tblsp butter
2-3 Tblsp plain flour
milk - enough to form a sauce of your liking/consistency
1 cup grated Parmesan
pinch of freshly grated nutmeg
1 box/bag of penne (or macaroni or shells, whichever pasta you prefer - I found mini penne which I used)
200g cubed pancetta, cut into lardons (thick strips about 2cm long)
2 cloves garlic, finely diced/crushed
1 Spanish/red onion, finely diced
1 eschallot, finely sliced
100-200g Persian fetta

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Method

Cube a butternut or jap pumpkin into bite-sized pieces, drizzle with olive oil & fresh rosemary & bake in a hot oven, 200DegC, until tender.
Time will be determined by how large your cubes are.
Keep an eye on them to make sure they don't burn - although a little browning is good!
Make a bechamel sauce:
Melt butter then add plain flour to make a roux & cook for 2-3 minutes to cook off the flour.
Add milk a little at a time to create a creamy sauce, beating constantly.
When sauce is desired consistency, add grated Parmesan & a little nutmeg.
Bring a pot of salted water to a boil & cook penne until slightly underdone. (It will continue cooking in the sauce in the oven)
In a frypan pan, gently saute lardons of pancetta until crisp & browned, add garlic, onion & eschallot, finely diced & cook until transparent.
Drain pasta & put in a large mixing bowl or back into your pasta cooker - providing it is large enough to take the pasta, pumpkin, bechamel etc.
Add roasted pumpkin & rosemary.
Gently mix through the pancetta/onion/garlic.
Lastly blend through the bechamel being careful not to be too rough & break up the pumpkin.
Spoon into a greased baking dish and scatter 1 cup grated extra matured cheese on top then dot with small chunks of Persian fetta.
Bake for around 20-30 minutes @ 185DegC or until browned & crispy on top.