Tuesday, January 27, 2015

Recipe: Roasted Squash and Bacon Fusilli

Butternut squash is just the loveliest thing to roast- turns a slightly sweet and plain-ish vegetable into a delicious nutty smoky delight. Combined with bacon and rosemary in this pasta dish, it is just fabulous. Feel free to use whichever sort of pasta shape you want, i just fancied using fusilli with this one. 

Roasted Squash and Bacon Fusilli (serves 2)

2 tbsp vegetable oil
1 small butternut squash, peeled, seeded and diced
Salt and pepper
20g butter
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
250g fusilli
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.

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