Ingredients

The following ingredients have 4 Servings
  • 1 Butternut Squash (peeled, cleaned, and cubed)
  • 2 tbsp Italian Seasoning (your favorite blend)
  • 2 tbsp Olive Oil
  • 100 grams Bacon (Roughly chopped)
  • 1 Red Bell Pepper (diced)
  • 2 Shallots (diced)
  • 1/2 cup Milk (more or less)
  • 1 tbsp Flour (to thicken)
  • 100 grams Parmesan Cheese
  • 1 tsp Red Chili Flakes (to taste)
  • Salt (to taste)
  • 300 grams Pasta (I used lumache, but you can use any short shaped pasta you prefer. )

Instruction

  • In a bowl mix the butternut squash pieces with the olive oil and Italian seasoning. Spread on a baking tray and place into an oven preheated to 175 Celsius (350 Fahrenheit) for 25 minutes.
  • While the squash is roasting start on the pasta sauce. In a pan on medium heat start frying the bacon. When the bacon is almost done add the onion and bell pepper.
  • Next sprinkle in the flour and stir the pan so the flour can absorb the fat and toast a bit. Then slowly trickle in the milk. It will thicken as it cooks. Start boiling the pasta in salted water at this point.
  • When the pasta is al dente add it to the pan. You don't need to add extra pasta water, this pasta shape retains quite a bit of water. If you use a different shape add a tablespoon or two of the pasta water to create more sauce. Taste for salt (the pasta water can be quite salty) and add salt if needed.
  • Add the roasted butternut squash and carefully mix everything up. Add in the cheese and mix some more so the cheese melts into the pasta and sauce.
  • Serve with some micro greens or sprouts, some red chili flakes if you wish, and enjoy!