Pasta with butternut squash and bacon is a guaranteed crowd pleaser. Al dente pasta is combined with smkey bacon and tender cubes of butternut squash. Sharp gruyere cheese is grated over top before serving. I recommend using a short pasta for this recipe like penne or fusilli.
Fusilli with Butternut Squash and Bacon
Ingredents:
570 gr.s of butternut squash, peeled, cut up into 1 cm chunks
200 gr.s strips of smoked bacon
400 gr.s fusilli
240 ml.s of heavy cream or alpro soy cream
50 gr.s of grated Gruyère cheese, for the sauce
2 fat cloves of garlic, peeled & finely cut up
EVOO
sea salt
freshly ground fresh black pepper
Directions:
Cook the pasta in a large pot with salted boiling water. Cook until al dente. Drain well, but reserve a bit of the cooking water for the sauce. Keep warm.
Heat a large non-stick pan up on medium high. Add 2 or 3 tablespoons of the EVOO & heat up. When the oil sizzles, add the pieces of smoked bacon. Fry until browned & crisped up. This will take about 5 to 8 minutes. Put the bacon on a plate with 2 kitchen papers on it, to drain of the fat. Keep warm.
Using the same pan, add 2 to 3 tablespoons of the EVOO & heat up on medium high. When the oil sizzles, add the garlic & the chopped butternut squash. Fry until the squash is cooked through & browned on all sides. Stir frequently. This will take about 5 to 10 minutes. Season to taste with sea salt & black pepper.
Add the soy cream & add the pasta too. Add a bit of the left cooking water to create more of a sauce. Stir well. Let the soy cream thicken. Check seasoning again. It has to taste fab!
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