Swiss Alpine macaroni with squash

Swiss Alpine macaroni with squash

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 658 kcal
, Fat: 41 g
, Carbohydrate: 53 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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150 g diced bacon
2 onions, cut into strips
1 garlic clove, pressed
5 dl vegetable bouillon
2 dl full cream
400 g squash (e.g. butternut), diced
250 g pasta (e.g. Älplermagronen macaroni)
80 g grated Gruyère
salt and pepper to taste
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How it's done

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Fry the bacon, onions and garlic in a non-stick frying pan until golden brown, remove. Bring the stock and cream to the boil, add the squash and pasta, cover and cook over a low heat for approx. 8 mins. until al dente and the liquid has been absorbed. Stir in the cheese, season. Top with the reserved bacon & onions.

Good to know
Serve with: apple sauce

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