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.
| Prep Time | 1 hour |
| Servings |
for dinner, or 2 dinner + 2 leftover lunch
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Ingredients
- 1 white onion
- 2 cloves garlic
- 150 g diced bacon organic, available at better supermarkets
- 1 large butternut squash
- 50 g rocket salad
- 3 tsp dried sage
- 1 tbsp cooking oil or ghee Ghee is a dairy free butter extract with a high melting point.
- salt and pepper to taste
- 2-3 tbsp organic olive oil or sour cream
- 100 g pasta, fusili cooked in 1L boiling water
Ingredients
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Instructions
- 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!
