1 butternut squash, peeled and cubed
4 slices of bacon, diced
4 garlic cloves, crushed
3 tsp of thyme
1/2 cup of cream
2 tbsp of olive oil
Cooked pasta for 4
Preheat oven to 200 degrees
Add butternut squash, thyme, garlic, bacon and olive oil to a bowl and mix well.
Place the mixture on a baking dish and roast in the oven for 30 minutes.
Pour mixture into a saucepan and add the cream. Season with salt and pepper.
Add cooked pasta to mixture and serve.
I love eating pumpkin, and I suspect it’s because of the pumpkin noodles my mom makes at home which i have been eating all my life. Of course, in those days, life was simple, in that all I had to do is eat the food placed in front of me. It’s only when I started cooking that I realised how bloody difficult it is to peel the damn thing.
Anyway, I had leftover pumpkin from the pasta dish I made a couple of days back and I decided to use it up today. I didn’t want to make sauce with the pumpkin in that I wanted chunks of pumpkin so I modified this recipe in one of my cookbooks to come up with this.
There’s no need for bacon if you want it to be a vegetarian dish. Frankly, I added it because I have been unusually tired for the last couple of days and I suspect it’s because I have been eating less meat. Oh and I had leftover pumpkin ravioli and I decided to use it as the pasta for this dish.