Butternut squash couscous with crispy pancetta

olive oil 2Ω tbsp pancetta 80g, cubed butternut squash 1 medium (about 1kg), peeled and cut into 2cm pieces echalion shallot 1, thinly sliced ground cumin Ω tbsp paprika 1 tsp dried chilli flakes 1 tsp garlic 2 cloves, crushed giant couscous 175g chicken or vegetable stock 750ml baby spinach 180g lemon 1, juiced coriander Ω a small bunch, roughly chopped pumpkin seeds 30g, toasted spring onions 2, white and light green parts only, thinly sliced

• Heat Ω tbsp of oil and the pancetta in a 30cm frying pan over a medium heat and cook for 6-7 minutes, stirring occasionally, until crisp and rendered. Scoop out into a bowl.

• Put the remaining oil in the pan followed by the squash and season. Cook for 5 minutes, stirring frequently, until it softens slightly. Add the shallot, season and cook for 3 minutes, stirring frequently, until softened. Add the cumin, paprika, chilli flakes and garlic, and cook for 1 minute, stirring constantly, until fragrant. Add the couscous and stock, and simmer for 12 minutes, stirring occasionally to make sure nothing is sticking to the bottom, until the couscous and squash are tender and most of the liquid is absorbed. • Reduce the heat to low and stir in the spinach and pancetta until the spinach is wilted. Season and toss with lemon juice. Remove from the heat and leave for a few minutes to allow the couscous to soak, then stir in the coriander. Top with the pumpkin seeds and spring onions, and serve.

PER SERVING 479 KCALS | FAT 19.9G SATURATES 5.2G | CARBS 51.3G | SUGARS 9.3G FIBRE 7.7G | PROTEIN 19.9G | SALT 1.7G