This week I’ve been doing a couple things with squash and pasta. Squash is a very nice vegetable, wonder why I use it so little? I’ve made myself a promise to try and grow me some squash next year in my kitchen garden. How that will work is yet to be experienced.

Yesterday I made a simple rather hot pasta dish made up of thick bacon, squash, paprika and pasta (penne). I never got around to taking a picture of that one, but I’ll tell you the recipe anyways.

Here comes the first recipe, its a really fast dish, only takes as long as the pasta need boiling.

Squash and bacon pasta
serves 4

• 200 grams of bacon, thick slices.
• half a squash, if it’s a small one take the whole squash
• 1 paprika
• 1 red chili pepper
• 2 egg yolks
• 2 deciliter cream
• 2 deciliter grated Parmesan or other cheese of your liking, I mixed 3 types since I had to small amount of Parmesan at home.
• salt and pepper

Cook the pasta as instructed on package. In this dish Penne is a very good choice, for its shape.

The first thing to do is cut the bacon into “bite size” pieces and chop up the chili in small bits. Then heat some olive oil in a pan and put bacon and chili in the pan. Put the bacon in and fry on medium heat so the bacon fat melts out.

While that is in the pan peel the squash (you can use it without peeling). Cut the squash in for parts, lengthwise. Take out the seeds in the middle. Cut each “stick” in crooked bits, so the shape looks a bit like the penne pasta. Cut the paprika into similar pieces.

Put the squash and the paprika in the pan with the bacon and chili. Fry for a couple minutes so the squash and paprika softens a bit. In the meanwhile take out a bowl and blend the grated cheese, egg yolks and cream.

when the squash and paprika has softened poor the cream mixture in the pan and stir. If it turns out a bit thick add some of the pasta water to make it thiner. Using the pasta water also adds some salt since you hopefully did salt the pasta water well 🙂 Another reason for using the pasta water is the fact that it’s already boiling and will not cool down the dish in the pan.

Season with salt and pepper.

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