Squash and Pancetta Pasta Bake

1 Large butternut squash
Olive oil
3 Cloves of garlic (peeled and sliced)
Salt and pepper
500g fresh pasta (penne or fusilli works well)
100ml half fat creme fraiche
150g grated cheese (I use mature cheddar)
12 slices pancetta

Preheat oven to 200 C (390F)

Peel and deseed the squash, and chop into medium chunks. Put a pan on medium heat, add a teaspoon of olive oil and gently fry the garlic until it starts to brown. Add the squash and a glass of water, cover with a lid and simmer on a medium heat for approx 20 minutes or until the squash is soft. Remove the lid, and bring to the boil until the liquid has reduced completely.

Begin cooking the pasta. Mash the squash seasoning with a good pinch of salt and pepper. Place in a bowl and mix in the creme fraiche and half the grated cheese. Drain the cooked pasta and stir it into the squash mix.

Place the whole lot into a baking dish, sprinkling the remaining cheese on top. Lay the pancetta strips on top. Bake in the oven for 25-30 mins.