THIS PUMPKIN MADNESS RECIPE (pumpkin madness being the general state the world during October) is sage-infused butternut squash with organic bacon, green rocket salad and a bit of delicious pasta. It’s a comfort food recipe, easy to fix up on weeknights and enjoy leftovers for lunch the next day.
Butternut Squash & Bacon Pasta with Rocket Salad
CUT BUTTERNUT SQUASH IN HALF, sprinkle with oil and sage. Bake for 40 minutes in an oven heated to 180 degrees Celsius.
COOK PASTA in boiling water according to instructions on the package (usually 8-10 minutes).
DICE ONION AND MINCE GARLIC. Fry bacon and onion in a skillet for a 5-7 minutes, then add garlic, stir for 2 minutes and take off heat.
DICE THE WARM SQUASH and add dices to the skillet (the squash will be very soft after baking, so you can easily cut through it with a knife and then spoon out the dices - btw, pumpkin peel is edible so no worries if you get some in the dish).
HEAT EVERYTHING AGAIN for 5 minutes, adding salt and pepper, and stirring well. Take off heat, add pasta to the skillet, top off with rocket salad and olive oil/sour cream. Serve and enjoy!