Pasta with butternut squash, feta and bacon

Pasta with butternut squash, feta and bacon

This is a versatile dish vegetarians can just omit the bacon, you can substitute blue or goat's cheese for the feta and use spinach or broccoli instead of kale. It's my autumn cardi in a bowl.

Serves 4

  • 1 medium-sized butternut squash
  • 75g pine nuts
  • 200g feta cheese, cubed
  • 6-8 rashers of maple cured bacon (the maple flavour teams with the sweetness of the squash)
  • large handful kale, cut into ribbons
  • 1 tbsp (approx.) oregano
  • 2 handfuls cherry tomatoes
  • 1 x 500g pack fusilli pasta
  • 2 tbsps vegetable oil
  1. Cut the squash into 2cm cubes and place in a baking tray with the tomatoes. Drizzle over the oil and sprinkle on the oregano. Bake in a moderate oven for 20 30 minutes, turning occasionally.
  2. Meanwhile grill or fry the bacon and cut into strips. Toast the pine nuts (unless you're like me and can't help burning them, in which case just use straight from the packet). I don't pre-cook the kale, as by cutting it into ribbons it wilts enough in the dish (and thereby keeps its precious nutrients).
  3. Cook the pasta. Once the pasta is drained, but steaming hot, add it to the other ingredients, combine them carefully and serve.

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  • Photographs David Merewether
  • Words and recipes Jo Arnell