Swiss Alpine macaroni with squash

Total time: 45m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 658 Kcal, 21g Protein, 53g Carbohydrates, 41g Fat


  • 150 g diced bacon
  • 2 onions, 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

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  • 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.
  • Serve with:

    apple sauce

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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