Creamy Butternut Squash Pasta

Preheat the oven to 220°C/200°C fan. Peel and deseed the butternut squash, and chop into small bite-sized pieces. Line a baking tray with parchment paper and place the squash onto one side. Top with a few sprigs of fresh thyme, reserving some for the sauce later. Drizzle with a bit of oil, and roast for 10-12 min until slightly soft. Add the bacon alongside, and roast for 12-15 min further until the butternut squash is soft and fully cooked through, and the bacon is crispy. Remove from oven and set aside.

Meanwhile, strip the kale leaves off the woody stems, and tear into small bite-sized pieces. Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min. Add the kale and cook for 1 min further until softened. Drain the pasta and kale, and set aside. Reserve the pot for making pasta later in step 5.

Transfer the roasted butternut squash into a blender, reserving some pieces for garnish. Discard the twigs of thyme. Add the measured water, garlic onion powder, 1 chicken stock cube, and the cooking cream. Blend on high for 1 min or until you have a smooth, silky pasta sauce.

Heat a small frying pan over medium heat. Once hot, crumble in the pecans by hand, and dry toast for 1 min. Add the honey, cinnamon, nutmeg, and a pinch of salt. Cook for 1 min further until the pecans are coated and sticky. Turn off the heat and set aside.

Return the reserved pot to a medium-high heat. Once hot, add the pasta sauce, drained pasta and kale, and mix to combine. Bring to a simmer and cook for 1-2 min until reheated. Stir in the grated parmesan cheese, reserving some for garnish.

Divide the pasta amongst bowls. Top with the reserved butternut squash, beef bacon, and candied pecans. Sprinkle with remaining grated parmesan cheese.