One Pan Maple, Butternut Pumpkin and Pancetta Pasta

Mains / Pork

Maple, Squash and Pancetta Pasta
Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 1/2 butternut pumpkin
  • 4 rosemary sprigs, leaves picked
  • 2 garlic cloves, peeled and finely sliced
  • 8 slices pancetta, finely sliced
  • 1 tbsp olive oil
  • 1/2 tsp chilli flakes
  • 1/4 tsp ground cinnamon
  • 2 tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste)
  • 4 cups vegetable stock
  • 250g dried pasta
  • 60g parmesan, finely grated
  • Salt and pepper, to season


  1. Carefully remove the skin from the butternut pumpkin and cut into 2cm chunks. Roughly chop the rosemary leaves
  2. Place a large saucepan or casserole (big enough to fit all the ingredients) on a medium – low heat and add a good drizzle of olive oil
  3. Fry the pancetta and garlic for a couple of minutes until just golden then stir in the chopped rosemary leaves, butternut pumpkin, chilli flakes and cinnamon
  4. Fry for 4 – 5 minutes, until the butternut pumpkin is a little golden. Drizzle over the maple, fry for a couple more minutes till sticky and pour over the stock. Bring to the boil, then turn the heat down a little and simmer for 3 minutes
  5. When the butternut pumpkin feels about half cooked stir in the pasta. The stock should just cover the pasta, but if not add a splash more boiling water
  6. Season generously, reduce the heat and cover the pan. Cook for a further 8 – 10 minutes – you want the pasta to be al dente so check the packet instructions
  7. When it is ready, remove the lid, turn up the heat and continue to cook for a minute or two to reduce the stock – it shouldn’t be soupy, but still a little wet, the pasta will absorb this as it cools
  8. Add most of the parmesan and more black pepper. Taste and tweak the seasoning
  9. Wait for 2 – 3 minutes to absorb more of the liquid off of the heat and give it a few more stirs, until silky and glossy. Then serve with the remaining parmesan over the top

Full of flavour, this butternut pumpkin, maple syrup and pancetta pasta dish exudes warmth and comfort. The perfect one-pan pasta recipe for the cooler months.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four grades

The classification of maple syrup is based on its colour – which changes subtly throughout the spring harvest – and its flavour profile.

Maple syrup is an excellent source of energy

Maple products contain simple carbohydrates that turn into glucose and act as fuel during exercise, which is why they are a popular choice for athletes and fitness fanatics before, during, and after training sessions.

Discover more about using pure Canadian maple syrup to fuel exercise here.

Pure Canadian maple products are stocked all across Australia

From online suppliers to your local stores, find your local stockist of pure Canadian maple syrup here.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetiser to dessert. Find one that’s perfect for you!