Photo of Butternut squash & pancetta cakes by WW

Butternut squash & pancetta cakes

Points® value
Total Time
1 hr 20 min
10 min
1 hr 10 min
Mashed squash and potatoes make a great base for these cakes, which are flavoured with pancetta, shallots and thyme.


Butternut Squash

400 g

Potatoes, Raw

250 g

Calorie controlled cooking spray

4 spray(s)


2 medium, banana, finely chopped


70 g, diced


2 clove(s), crushed

Egg, whole, raw

1 medium, raw, lightly beaten

Plain White Flour

100 g

Thyme, Fresh

4 sprig(s), leaves picked

Parmesan Cheese

1 tablespoon(s), grated, grated


80 g

Half Fat Crème Frâiche

3 tablespoon(s), level


  1. Preheat the oven to 220°C, fan 200°C gas mark 7. Halve the squash lengthways and scoop out the seeds. Cut a cross into the potatoes. Put both veg on a baking tray, mist with cooking spray and cook for 1 hour, until soft. Cool slightly, then scoop out the flesh from the butternut squash (you’ll need 400g) and the potato (you’ll need 250g). Mash both together in a bowl, then set aside to cool.
  2. Meanwhile, heat a small nonstick frying pan over a medium heat and mist with cooking spray. Add three-quarters of the chopped shallots, the pancetta and the garlic, and cook for 5 minutes until the shallots have softened.
  3. Add the pancetta and onion to the mashed veg, along with the beaten egg, flour, thyme and Parmesan. Mix well, then form into 8 flat cakes. Mist a nonstick pan with cooking spray and cook the cakes for 4-5 minutes on each side until they’re golden brown. Serve with the watercress, remaining chopped shallots and a spoonful of créme fraîche.