Butternut Squash Creamy Pasta

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Butternut squash		1
Olive oil		1 tbsp
Butter		1 tbsp
Garlic		1 clove
Onion (small)		1
Sage		1 tbsp
Nutmeg		1 tsp
Salt and pepper		a little
Chicken soup stock*		190ml
Bacon or pancetta		200g
Red pepper		1
Cheddar Cheese		70g
Double cream		150ml
Penne pasta		75g each for 4
Parmigiano reggiano (optional)		as required
Parsley (for garnish)		as required

Method

Cook

45min

Cut the butternut squash in half lengthways and peel.

Cut the butternut squash into 1cm thick slices, lay out on an oven tray and drizzle with olive oil. Roast in a preheated oven 200C for 30 minutes.

Start cooking the pasta.

Melt the butter in a frying pan and stir fry the chopped garlic. Add the chopped onion and stir fry until it turns a nice brown.

Add the sage, nutmeg, salt and pepper, chicken soup stock* and the roasted butternut squash. Put the lid on and simmer for 10 minutes on medium heat.

Blend Step 5.

Put the 1cm square chopped bacon straight into a frying pan (no oil) and fry. Add the sliced red pepper and fry.

When the red pepper softened, pour in Step 6 and add the cheddar cheese and double cream. Taste and season with salt and pepper if necessary.

Add the penne and mix well. Grate with Parmigiano as you like and garnish with fresh parsley.

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