Roasted Squash and Bacon Fusilli (serves 2)
2 tbsp vegetable oil
1 small butternut squash, peeled, seeded and diced
Salt and pepper
250g smoked bacon, diced
4 garlic cloves, finely chopped
150g mushrooms, sliced
1 spring fresh rosemary, finely chopped
300ml double cream
150ml skimmed milk
2 tsp wholegrain mustard
90g grated mature cheddar
Salt and pepper to taste
1) Preheat the oven to 200C. In a roasting tray, toss the butternut squash in the oil with a little salt and pepper, and roast in the oven for 50 minutes. Remove and set aside.
2) In a saucepan, fry the bacon in the butter for 6 minutes. Add the mushrooms, garlic and rosemary, and cook for a further 5 minutes. Add the cream, milk and mustard, and cook on a medium heat for 4 minutes.
3) Meanwhile, fill another saucepan with salted water, and cook the fusilli according to packet instructions. Drain, and add to the creamy sauce with the roasted squash. Stir until all ingredients are well combined and hot, season to taste, and serve, topped with the grated cheddar.