Peel and deseed the butternut squash and cut into 1cm cubes.

Add the squash, the onion and garlic to a large pot with a bit of olive oil and fry for 10-12 minutes over medium high heat.

Add the chicken stock put a lid on and cook for another 15-20 minutes or until the squash is soft.

Meanwhile prepare the water for your pasta and cook it according to package.

Add the grated pecorino to the squash and purée with a stick blender until very smooth.

Add the creme fraîche and salt and pepper to taste.

Drain your pasta reserving one cup of the cooking water.

In a large pan fry the diced pancetta for 5 minutes or until it's slightly brown and crispy. Drain the fat of the pancetta, leaving about one tablespoon in the pot and add the cooked pasta.

Add the squash purée one cup at a time until everything is generously coated and mix well. Add some of the pasta water for extra silkiness.

Serve with some extra pecorino.