Fusilli With Butternut Squash, Smoked Bacon & A Cheesy Sauce


570 gr.s of butternut squash, peeled, cut up into 1cm 1 cm chunks
400 gr.s fusilli
2 fat cloves of garlic, peeled & finely cut up


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!
Remove from the heat & add the grated cheese. Stir well.


MyLastBite's picture

My kind of pasta!


I love making this dish. Its one from Martha Stewart. I added more butternut squash.


8.0 to 10 bowls


Thursday, December 3, 2009 - 2:10am


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