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:

Betty Bossi Koch-Center

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

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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