Preheat a large non-stick frying pan. Trim and dice the bacon and add to the dry pan. Cook on high heat until golden then add the diced onion. Turn the heat down to medium and fry the onions until glassy.
Peel and dice the butternut squash and add to the pan. Fry for 5 minutes and then add 125ml water, cover and cook until the butternut squash is soft.
Pour over the Carnation® Evaporated Milk and add the stock pot. Simmer, whilst stirring until the sauce is thickened.
Meanwhile, cook the pasta shapes according to the instructions on pack. Strain and mix through the butternut squash sauce. To complete the dish, sprinkle over the toasted pine nuts and serve.
Recipe courtesy of Carnation®