Easiest Way to Make Award-winning Cheesy Bacon and Butternut Squash Pasta Bake

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cheesy bacon and butternut squash pasta bake. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Cheesy Bacon and Butternut Squash Pasta Bake is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Cheesy Bacon and Butternut Squash Pasta Bake is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have cheesy bacon and butternut squash pasta bake using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Cheesy Bacon and Butternut Squash Pasta Bake:

1. Prepare 700 g butternut squash, diced
2. Get 2 tbsp olive oil
3. Prepare 300 g dried pasta - fusilli, macaroni, congliche, bowties etc
4. Get 150 g grated mature cheddar
5. Get 50 g cream cheese
6. Prepare some reserved pasta water
7. Take 6 rashers streaky bacon
8. Take to taste black pepper

Instructions to make Cheesy Bacon and Butternut Squash Pasta Bake:

1. Preheat the oven to gas 6 / 200C / 400F and line a roasting tin with foil
2. Spread out the squash, drizzle with the oil and roast for 30 minutes until tender
3. Before the squash finishes roasting, cook the pasta as per the packet instructions
4. Fry the bacon and garlic until crispy
5. Put the squash in a blender with the grated cheese (keep a handful back for topping) and the cream cheese
6. Puree with enough of the reserved pasta water to make a smooth sauce
7. Season to taste with black pepper
8. Drain the pasta then pour the squash sauce over it and gently mix to coat
9. Pour into an ovenproof dish and top with the remaining cheese
10. Bake in the oven (same temperature) until the cheese melts on top, then serve with salad or green vegetables.

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