Penne with Roasted Butternut Squash and Bacon Recipe
This dish can be converted into a vegetarian one if you substitute the bacon with peas.
Preparation time: 15 minutes || Cooking time: 15-20 minutes
- Butternut Squash: 300gm
- Smoked bacon: 200gm
- Olive oil: 2 tablespoons
- Fresh thyme leaves: 1 teaspoon
- Penne: 300gm
- Butter: 20gm
- Plain flour: 20gm
- Milk: 450ml
- Parmesan: 30gm
- Salt and pepper to taste
- Parsley leaves to garnish
First, peel, deseed and cube the butternut squash, chop the bacon and the thyme leaves and grate the cheese.
Preheat the oven to 200 degrees Celsius and place baking paper on a tray.
Arrange the squash and bacon on the tray, season and drizzle with olive oil and (sprinkle with) thyme. Roast for 10 to 15 minutes or until golden and crispy. Remove and set aside.
Meanwhile, cook the pasta according to the pack instructions, drain and set aside.
For the sauce, melt the butter over medium heat, add the flour and stir for 1 minute, then gradually add the milk. The texture should have thickened by now. Season and add the cheese, bacon, squash and pasta and mix well.
Sprinkle with chopped parsley leaves to serve.