Sometimes in the middle of the month I abandon trying to dream up something quick, healthy and cheap for every weeknight, and fall back on some student tactics. So it was that last Friday I came home with a big bag of root vegetables and no idea what to do with them.
Now butternut squash, to me, is a flavour with a hole in it. It tastes okay on its own, and beautiful with the addition of a bit of extra oompf. Cue that other student staple- bacon!
- 2 small butternut squashes
- 6oz assorted pasta
- 3 rashers lean bacon
- A little flour
- A little milk
- A little olive oil
- Black pepper to taste
- First, peel the squashes and scoop out the seeds. This needs a little patience! Next, chop up the squash and garlic.
- Cut the bacon into chunks with scissors, letting it fall straight into a large saucepan. I was using very lean butchers' bacon, so I added olive oil, stirred and switched the hob on.
- Add the garlic and, when the bacon is cooked, add the squash. When it dries out add oil or water, and turn the heat down if it sounds lively. Stir frequently.
- When the squash pieces start to melt into each other and fluff up, it's time to put the pasta on. Stir a spoonful of flour into the squash and bacon.
- Now add some milk a little at a time until it nearly reaches the top of the squash.Grind in a little pepper, turn the heat right down and cover.
- When the sauce is sunset colour and the squash is dissolving it's time to drain the pasta and mix it in. Now grab a fork and get eating! Be warned, you may need to lick out the pan.