1. Preheat

   Preheat the oven to 220C.

   Connect Oven
2. Roast Butternut Squash

   Toss squash with olive oil. Season with salt & sage. Cook for 25 minutes.

   • 1/2 , diced Fresh Butternut Squash
   • 1 Tbsp Olive Oil
   • 1/2 tsp Salt
   • 1/4 bunch , hand torn Fresh Sage Leaves
3. Simmer Sauce

   Prepare ingredients. Set aside chives. Bring the ingredients to a boil; reduce heat & simmer for 10 minutes.

   • 350 ml Heavy Cream
   • 1/4 bunch Fresh Thyme
   • 2 Garlic Cloves
   • 1 Tbsp , minced Chives
4. Boil Pasta

   Bring a large pot of water to a boil; add salt. Cook penne until al dente, firm to bite but not soft.

   • 1 Tbsp Salt
   • 190 g Penne
   • Water
5. Cook Bacon

   Arrange bacon slices on baking tray. Cook for 15 minutes until bacon is golden brown & crispy. Roughly chop.

   • 5 slices Bacon
6. Season Sauce

   Discard thyme. Stir in grated parmesan until thickened; season with salt & pepper. Stir in lemon juice & chives.

   • 60 g Grated Parmesan Cheese
   • 1 tsp Salt
   • 1 Tbsp Lemon Juice
   • 1 pinch Black Pepper
7. Serve and Enjoy!

   Pair with your favourite music!

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By Innit Culinary Team