Creamy Butternut Squash Pasta

Name: Creamy Butternut Squash Pasta with Smoky Bacon and Candied Pecans
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 10 Grams of Fresh thyme; 1 Tbsp of Vegetable oil; 120 Grams of Beef bacon; 100 Grams of Kale; 180 Grams of Conchiglie rigate pasta; 300 ML of Water; 4 Grams of Garlic onion powder; 1 Piece of Chicken stock cube; 100 ML of Cooking cream; 30 Grams of Parmesan; 40 Grams of Pecan nuts; 15 Grams of Honey; 2 Grams of Cinnamon powder; 2 Grams of Nutmeg; 0 Tsp of Salt

with Smoky Bacon and Candied Pecans

An indulgent, rich and silky smooth butternut squash pasta sauce with loads of bacon flavour! Topped with cinnamon-spiced honey pecans, you’re in for a treat.

129 Reviews

Cals 1114 · Prot 43 · Carbs 117 · Fat 55

Family Friendly

40 min

Creamy Butternut Squash Pasta with Smoky Bacon and Candied Pecans

An indulgent, rich and silky smooth butternut squash pasta sauce with loads of bacon flavour! Topped with cinnamon-spiced honey pecans, you’re in for a treat.

129 Reviews

Cals 1114 · Prot 43 · Carbs 117 · Fat 55

Family Friendly

Ingredients

Pasta

Butternut squash

600 Grams

Fresh thyme

10 Grams

Vegetable oil

1 Tbsp

Beef bacon

120 Grams

Kale

100 Grams

Conchiglie rigate pasta 5*10*11*

180 Grams

Water

300 ML

Garlic onion powder

4 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Cooking cream 4*

100 ML

Parmesan 4*

30 Grams

Candied pecans

Pecan nuts 2*

40 Grams

Honey

15 Grams

Cinnamon powder

2 Grams

Nutmeg

2 Grams

Salt

0.3 Tsp

Allergens

*5 Eggs, *10 Wheat, *11 Gluten, *4 Milk, *9 Soya, *15 Celery, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4655 / 1114
Fats (g)	55.4
of which saturated (g)	22
Carbohydrates (g)	117
of which sugars (g)	17.5
Fibers (g)	14.2
Proteins (g)	43
Salt (g)	6.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast

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. Roast for 10-12 min until slightly soft.
Add the bacon alongside. 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.

2 Boil pasta

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.
Cook for 8-10 min.
Add the kale.
Cook for 1 min further until softened.
Drain the pasta and kale, and set aside.
Reserve the pot for step 5.

3 Blend sauce

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.

Tip! For an extra indulgent and smoky bacon-flavoured pasta sauce, add a few teaspoons of the rendered bacon fat from the roasting tray into the blender with the rest of the ingredients.