Garganelli With Roasted Squash
In this hearty and flavorful dish, roasted butternut squash is tossed with crispy bacon, creamy feta cheese, and toasted pine nuts, then combined with egg garganelli pasta for a satisfying meal. The sweet and savory flavors marry perfectly to create a delicious blend that will leave your taste buds wanting more. Serve this dish with a side of fresh watercress salad for a complete and delightful meal.
— Constant Cookbook
Ingredients
- Ingredients
- 1 butternut squash
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1 tsp dried oregano
- 1 pack English Maple Cure Smoked Bacon, 8 back rashers, rind removed
- 350g Egg Garganelli pasta
- 200g pack Cypressa Greek Feta, drained and cubed
- 50g pine nuts, toasted
Instructions
- Preheat the oven to 200ðC, gas mark 6. Cut the squash in half,scoop out and discard the seeds. Using a small, sharp knife, peel the squash, then cut the flesh into bite-sized chunks and place in a roasting tin.
- Drizzle with the oil, stir in the garlic and oregano and season with freshly ground black pepper. Roast for 20-25 minutes, stirring occasionally, until the squash is golden and tender when pierced with the tip of a sharp knife.
- Preheat the grill to high and cook the bacon for 4-5 minutes until crisp, then cut into bite-sized pieces. Meanwhile, cook the pasta in a large pan of boiling water according to pack instructions, drain well and keep warm in the pan with the lid on.
- Add the bacon and feta to the squash and return to the oven for 2 minutes, until the cheese starts to soften and melt. Remove from the oven and stir in the drained pasta.
- Serve immediately, seasoned with freshly ground black pepper and a scattering of toasted pine nuts, with a salad of watercress.
Yield
Serves 4
Comments
No comments found.