Preparation time: 10 min
Cooking time: 20 min
Makes great leftovers too for lunch the next day!
1 small butternut
1/2 pack of streaky bacon
250 ml fresh cream
2 cloves garlic
1 small packet of spaghetti
1 sprig rosemary
Preheat the oven to 180°C.
Peel and chop the butternut into very small rough blocks and place on a baking tray.
Drizzle with a little canola/vegetable oil and season. Roast for 15 mins until just done.
Put some water on to boil for the pasta with a good shake of salt. Slice the bacon into small strips and peel and chop the garlic.
Take the rosemary off the stalk and chop finely. Place the pasta in the pot of boiling water.
Pan-fry the bacon until starting to crisp. Add the butternut ,garlic, rosemary and cook for a further few minutes. Add the cream and cook for a further 5 minutes to thicken slightly.