Creamy Butternut Squash Pasta with Bacon and Ricotta

A perfect autumn comfort food, this pasta dish features tender butternut squash and crispy bacon in a rich, creamy sauce made with ricotta cheese and a hint of spice.

Ingredients

• 10 oz (300g) pasta
• 14 oz (400g) butternut squash, peeled and diced
• 5 oz (150g) bacon, chopped
• 2 tbsp olive oil
• 1 tsp turmeric powder
• 1/2 tsp ginger powder
• 1/2 cup (120ml) heavy cream
• 1 cup (225g) ricotta cheese
• Salt and pepper to taste

Instructions

1. Cook the pasta in a large pot of salted water until al dente. Drain and set aside.
2. In a large pan, cook the chopped bacon over medium heat until crispy. Remove bacon, leave fat in pan.
3. Sauté the diced butternut squash in the bacon fat (adding olive oil if needed) until it softens and browns, about 8-10 minutes.
4. Sprinkle in the turmeric and ginger, stirring for 2 minutes.
5. Pour in the heavy cream, simmer for 5 minutes. Season with salt and pepper.
6. Stir in the ricotta cheese until combined, then add the cooked pasta and crispy bacon, tossing to coat.

Enjoy!