Ingredients
- Butternut Squash, skin and seeds removed and cut into cubes
- 500g Pasta (Mezze Maniche Rigate)
- 1 large onion, diced
- 2 eggs
- 90g grated parmesan
- Smoked bacon medallions, sliced
- Handful of basil
- Smoked streaky bacon
- Pesto
- Pine nuts
- 2 cloved garlic, diced
Step by Step Instructions
Step 1
Toast your pine nuts in a dry pan until lightly coloured and set aside in a bowl.
Step 2
Place half of your butternut squash on a tray, drizzle with oil and place in centre of oven at 1800C for 15 mins. Place the other half in a pan of boiling water for 10 mins or until soft.
Step 3
In the pan you toasted the pine nuts, pan fry your onion in oil for 3 mins. Add bacon medallions and cook for a further 3 minutes. Add garlic and cook for 1 minute then take off the heat and set aside.
Step 4
When butternut squash has boiled, scoop out of boiling water and place straight into a blender. Add the pasta to the boiling pan of water with a good pinch of salt. Follow cooking instructions on pasta.
Step 5
Blend butternut squash (adding a little pasta water if needed to loosen up) with handful of basil.
Step 6
In a bowl whisk together the parmesan and eggs.
Step 7
Add steaky bacon to tray with butternut squash on and place back in oven for 10mins.
Step 8
Drain pasta and place back in pan – now it is time to put this all together!!!
Step 9
To the pan of drained pasta add the roasted butternut squash cubes, bacon and onion mix, egg and parmesan mix, blended butternut squash. Mix thoroughly for a few mins to allow the egg to cook through.
Step 10
Place some pasta in a bowl and sprinkle with pine nuts, a few strands of streaky bacon and dollop some pesto around it.
