Solo: Bacon Squash Penne

Every Week We Deliver Everything You Need To Cook Amazing Meals

Solo: Bacon Squash Penne

A bacon, thyme, butternut & penne skillet, topped with hard cheese & a crack of black pepper.

Ingredients to serve 1

  • 75g x penne
  • ¼ x onion – peel & chop finely
  • 75g x bacon bits
  • 3g x thyme – chop leaves finely
  • ¼ x butternut – peel & dice (1cm)
  • ½ tsp x chicken stock fonds
  • 50g x tenderstem broccoli – trim ends
  • 20g x hard cheese – grate finely
  • ¼ x fresh chilli (optional) – deseed & chop finely
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Penne: Penne: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the penne and cook for 8-9 minutes (you will cook it for another 2 minutes in the sauce later). You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 3

Bacon & butternut mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes. Add the bacon and thyme, cook for 3-4 minutes until golden, then add the butternut, chicken stock fonds and water (½ cup for 1). Season with salt and pepper, cover and let it simmer (gently boil) for 10-12 minutes. Then add the tenderstem broccoli and remove the lid after 2 minutes of cooking. Add the penne and simmer (gently boil) for another 2 minutes until the butternut is soft and the tenderstem is bright green and cooked. Turn the heat off and let sit, with the lid on, for 2 minutes so the pasta can soak up the liquid a little.

Step 4

Serve topped with hard cheese, a crack of black pepper and chilli (if you like it spicy).