When I first came across the butternut and pasta combination I could not for the life of me imagine what it would taste like. As a rule I don’t enjoy any form of pumpkin, I really just cook it because of the nutrients we need. But oh my goodness, this is yummy! The butternut is not as overwhelming as one might think, it is, however, a vital part of the pleasing medley that is this amazing dish.
If you are not as adventurous in the kitchen and this pasta in fact scares you a little, please please please, for the love of all that is delicious – try this! It will become a favourite with the whole family.
200 g cubed butternut
1 tablespoon honey
300g penne pasta
150 g bacon bits
1 teaspoon garlic
1 teaspoon thyme
1 tablespoon basil pesto
250 ml cream
100 g blue cheese
Handful pumpkin seeds
- Arrange the butternut in an ovenproof dish and drizzle the honey over it. Roast the butternut at 180 degrees for about 30 minutes, depending on how big your cubes are.
- In the meantime, fry the bacon, garlic and thyme until the bacon is nice and crispy.
- Cook the pasta in large pot. When it is almost done, drain the pasta and add the bacon, cream, blue cheese and pumpkin seeds. Let it simmer for about 5 minutes.
- Add the butternut just before serving the pasta with some black pepper.