Pumpkin Pasta Bake with Parmesan Crust
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 Hokkaido squash (se) or butternut squash
- 1 clove garlic
- 200 g pasta, e.., Fusilli or short macaroni
- 70 g toast bread
- 100 g bacon, mixed
- 150 ml milk
- 130 g crème fraîche
- 80 g parmesan
- salt and pepper
- olive oil
- 1 sprig rosemary
Print Recipe
Pin Recipe Instructions
- Heat the oven to 200 ° C (175 ° C convection) and add the water for the pasta.
- Divide the pumpkin and peel it if necessary. Remove the fibrous inside. Cut the pulp into small cubes. Then peel the garlic and cut into slices.
- Heat one to two tablespoons of oil in a saucepan and sauté the garlic. Add 150 ml of water and the pumpkin, bring to the boil and cook over medium heat for about 10 minutes.
- At this point don`t forget the pasta and cook it according to the instructions on the packet.
- Wash the rosemary and pluck off the needles, dice the toast, put everything together with the bacon in a pan without any additional fat and fry.
- After the 10 minutes, let the pumpkin simmer until the liquid has almost completely evaporated, then season with salt and pepper.
- Drain the pasta and mix with the pumpkin, milk, crème fraîche and 3/4 of the parmesan. Pour the mixture into a baking dish.
- At the end, sprinkle the rest of the parmesan and the bread mixture on top and bake in the oven for 30 minutes until crispy.
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