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Categories:Viewed: 5 - Published at: 8 years ago
Ingredients
- 1 pound butternut squash cubed
- 1 red onion chopped
- 1 red pepper seeded and chopped
- 1 zucchini cubed
- 2 tablespoons olive oil
- 12 ounces fusilli pasta
- 4 slices bacon finely chopped
- 4 cloves garlic crushed
- 4 eggs
- 1/2 cup sour cream
- 1 cup cheddar cheese grated
Method
- Preheat the oven to 350°F. Lightly grease a 1 1/2 quart baking dish. Toss squash, onion, pepper, zucchini and oil in baking dish.
- Bake for 20-25 mins, until vegetables are just tender.
- Meanwhile, cook pasta in large saucepan of boiling salted water according to package directions. Drain well.
- Stir pasta, bacon and garlic into vegetables in baking dish.
- Whisk eggs, sour cream and 1/2 cup of the cheese in a medium bowl. Season to taste. Pour over vegetable and pasta mixture, tossing to combine. Sprinkle with remaining 1 cup cheese.
- Bake for 25-30 mins, until golden and bubbly.
