for 4 person

150 g	diced bacon
2	onion, 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

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.

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