When trying to sort out dinner, we often look to our loved ones for inspiration. That’s exactly what led Chef Eugene Wong to create this yummy dish, as butternut squash is his wife’s favourite veggie! Both hearty and heartfelt, this dish features fusilli coated in a creamy butternut squash and pancetta sauce, flavourful ground pork herbed with sage, parsley, onion, fresh garlic, and ginger, and is garnished with crunchy toasted sunflower seeds. Time to cozy up with your new favourite dish! Plus, kiddos won’t know that the dish they’re devouring is packed with vegetables, since the butternut squash is pureed and hidden from even the fussiest eater’s laser-focused gaze! Preparation Instructions: 1. In a large non-stick pan, add the contents of the sauce and ground pork pouch with 1/2 cup of water. Cook over medium heat for 3-4 min or until the sauce begins to thaw. 2. Once the sauce begins to thaw, add the contents of the fusilli pasta pouch and continue cooking for another 5-6 min, stirring often to coat. 3. Plate the Butternut Squash Fusilli pasta, and enjoy!