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.
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
freshly ground fresh black pepper
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.