Ingredients

2 tbsp olive oil
1 garlic clove, crushed
60 g (2 oz) 1 cup fresh white breadcrumbs
500 g (1 lb 2 oz) peeled and deseeded butternut squash
8 tbsp water
500 g (1 lb 2 oz) fresh penne, or other pasta shape
15 g (1/2 oz) 1 tbsp butter
1 onion, sliced
125 g (4 1/2 oz) 1/2 cup ham, cut into strips
200 ml (7 fl oz) scant cup single (light) cream
60 g (2 oz) 1/2 cup Cheddar cheese, grated
2 tbsp chopped fresh parsley salt and pepper


Method

Mix together the oil, garlic and breadcrumbs and spread out on a large plate.
Cook on HIGH power for 4 - 5 minutes, stirring every minute, until crisp and beginning to brown. Set aside.
Dice the squash.
Place in a large bowl with half of the water.
Cover and cook on HIGH power for 8-9 minutes, stirring occasionally.
Leave to stand for 2 minutes.
Place the pasta in a large bowl, add a little salt and pour over boiling water to cover by 2.5 cm (1 inch).
Cover and cook on HIGH power for 5 minutes, stirring once, until the pasta is just tender but still firm to the bite.
Leave to stand, covered, for 1 minute before draining.
Place the butter and onion in a large bowl.
Cover and cook on HIGH power for 3 minutes.
Coarsely mash the squash, using a fork.
Add to the onion with the pasta, ham, cream, cheese, parsley and remaining water.
Season generously and mix well.
Cover and cook on HIGH power for 4 minutes until heated through.
Serve the pasta sprinkled with the crisp garlic crumbs.