Pumpkin Squash is incredibly tasty combined with cheese and pasta. In this recipe, we combine them in a casserole with crispy bacon, fried onions and cream cheese sauce.
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You will need
- • Rigatoni pasta - 200 g;
- • Pumpkin Squash - 100 g;
- • Milk - ¾ cup;
- • Flour - 150 g;
- • Smoked cheese - 140 g;
- • Bacon - 8 slices;
- • Onions - 2 heads;
- • Bread sourdough - 10 g;
- • Butter - 2.5 tablespoons;
- • Parsley.
Instruction manual
1
Preheat the oven to a temperature of 200 degrees. Grease a baking dish with butter and sprinkle with bread crumbs. Boil pasta, rinse under cold water and strain.
2
Peel onions, rinse and grind into half rings.
3
Meanwhile, in a large saucepan, combine the pumpkin and half a glass of milk, warm over medium heat. Bring to a boil, then reduce heat and simmer over low heat until the pumpkin becomes soft, while piercing with a fork (this will take 15-20 minutes).
4
Mix the remaining quarter cup of milk with flour, pour into the pumpkin mixture and cook for 2 minutes until thickened. At the end, add the indicated amount of smoked cheese.
5
At the same time, fry the bacon in a large frying pan until crisp, after cooking, transfer to paper towels and allow excess fat to drain. Reheat the cooled bacon in a pan without adding oil.
6
Put chopped onions in a pan with bacon, simmer for about 10 minutes under a closed lid, stirring occasionally. Remove cover and increase fire to maximum. Bring the onion to a golden color.
7
Add the cheese mixture, onion, pasta and bacon to the squash. Mix the workpiece well and transfer to the baking dish.
8
Place the bread in a food processor to grind until crumbs. Pour the loaf into a bowl of melted butter. Season the dish with crumbs and leftover cheese. Bake about 15 minutes, after cooking, sprinkle with chopped green parsley.