Roasted Butternut Squash Pennette with Bacon (เพนเน็ตเต้ฟักทองอบและเบคอน)

1.Cut the butternut squash into 1 cm cubes. Toss with diced onion, 1 tbsp olive oil, salt, and pepper. Wrap in foil and roast at 220°C (430°F) for 15 minutes, or until tender.

2.Bring a pot of salted water to a boil. Cook the pennette rigate until al dente. Drain and set aside, reserving some cooking water.

3.In a pan, heat the remaining 1 tbsp olive oil. Fry the bacon until crispy. Remove and set aside on paper towels.

4.Remove excess bacon fat from the pan, leaving about 1 tbsp. Add minced garlic and sauté briefly. Add chili flakes, salt, and pepper. Pour in the pasta cooking water and add the drained pasta. Toss until the liquid evaporates and coats the pasta.

5.Add the roasted butternut squash, onion, and crispy bacon to the pasta. Toss gently. Finish with grated Parmesan and chopped parsley. Serve warm or at room temperature.