Butternut Squash Pasta with ‘Bacon Bits’

1 Medium butternut squash

300g Profusion Pasta

1 Red Onion, Chopped Fine

2 Cloves Garlic, Minced

1 Handful Fresh Sage

6 Sun Dried Tomatoes

3 tbsp Rapeseed Oil

1 tbsp Smoked Chilli Flakes (optional)

3 tbs Pumpkin Seeds


1 cup/100g Coconut Flakes

2 tbsp Maple Syrup

2 tbsp Liquid Smoke

2 tbsp Soy Sauce

1 tbsp Coconut Oil

  1. First up peel & de-seed your squash.
  2. Cut the squash into 2 cm cubes & place into a large saucepan. Cover with cold water & place over a high heat. Bring the pan to a boil & allow the squash to soften. Once just soft, drain away the water.
  3. Meanwhile make your coconut bacon bits by mixing all the ingredients together in a bowl then laying the coated coconut onto a lined baking tray. Bake the coconut for 10-12 or until crisp.
  4. Cook your pasta to the packet instructions or until al dente.
  5. In a non-stick large frying pan over a medium heat add the rapeseed oil then sauté the onion & garlic until soft. Add the seasoning, tomatoes, chilli & 5-6 sage leaves (chopped fine). After 3 minutes of frying add the squash & pumpkin seeds.
  6. In a small frying pan, add a couple tablespoons of olive oil, once hot add some whole sage leaves. Fry until crisp on both sides then place onto kitchen paper to soak up any excess oil.
  7. Once the squash is coloured & the flavours have mingled nicely add the pasta – a couple large spoonfuls at a time.
  8. Mix well & add additional salt & pepper if needed. Serve immediately topped with coconut bacon & crispy sage leaves.

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