Summary

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

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Instructions

1. Heat the oven to 200 ° C (175 ° C convection) and add the water for the pasta.
2. 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.
3. 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.
4. At this point don`t forget the pasta and cook it according to the instructions on the packet.
5. 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.
6. After the 10 minutes, let the pumpkin simmer until the liquid has almost completely evaporated, then season with salt and pepper.
7. Drain the pasta and mix with the pumpkin, milk, crème fraîche and 3/4 of the parmesan. Pour the mixture into a baking dish.
8. 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.