I am one of my harshest critics when it comes to my cooking so when I say that this is one of the most delicious meals I have eaten in a long time, it is not said flippantly-it is one of the best I have made!
Ingredients:
1 packet bacon bits
1 red onion (chopped)
1 ½ tsp olive oil
750g butternut squash (deseeded and cut into cubes)
2 fresh rosemary sprigs (leaves finely chopped)
4 fresh green chillies (deseeded and chopped)
3 garlic cloves (finely chopped)
350g fusilli pasta
1 cup spinach leaves (roughly chopped into small pieces)
1 feta round (crumbled)
1tbsp flour, 1tbsp butter (melted) & 1 cup milk for white sauce
Fresh basil leaves (to garnish)
Method:
Fry bacon and onion in a frying pan over medium heat and cook for 5-8 minutes until bacon is crisp and onions are glossy. Add garlic and chillies and allow to cook briefly. Remove using a slotted spoon and set aside.
Place butternut pieces in a mixing bowl and pour over 1tbsp olive oil. Preheat air fryer and cook foe 15 minutes on 200 degrees. If you don’t have an air fryer, it will take longer but you can roast the butternut in the oven.
Make white sauce: melt butter in a pot and stir in flour so that it becomes a paste. Stir in milk slowly, stirring as you do so. Add cooked butternut as well as bacon and onion mixture and turn down to low. Add crumbled feta and spinach. Add rosemary sprigs.
Bring a large pan of salted water to boil for 15 or so minutes until al dente. Drain the water and pour over the white sauce mixture. Stir through and toss together in the pot. Divide mixture between plates, garnish with basil leaves, and serve with a good glass of Sauvignon Blanc 😊
Tickle your tastebuds 