Butternut Squash, Bacon & Marshmallows Pie

How wonderful to be on holidays is. Nothing to do. Nothing to think about. Just relax and have fun. 

After a week off I would normally need a couple of days to recover from the holidays. This time I reckon I'm going to need some more.

Travelling with two children is amazingly enriching but also absolutely exhausting. We've been in Madrid, where we used to live, visiting friends and family and going to the places we used to go.

Our aim was to see as many friends as possible, but when a 40 minutes underground journey is the general rule, things get more complicated. However we have managed to see lots of good friends and have come back with a good bunch of hugs and kisses.

Luckily our old flat was empty, and the landlord has lent us the keys, so we have visited the place where our life as a family started, where we were living when got married and where our 2 children toddle for the very first time. 

It has been a really good week but we are glad to be back at home. To celebrate it, I have prepared a really tasty and original recipe that is supposed to be a typical thanksgiving dish. However, I find it to be perfect for a spring dinner served with hundreds of holidays' pictures and a lot of unforgettable anecdotes.

WHAT DO YOU NEED

1 Digestive Biscuits Packet
1 Butternut Squash
8/9 Bacon Rashers
150gr Pecan Nuts
A Handful of White Marshmallows
3tbsp Golden Syrup
2tbsp Extra Virgin Olive Oil
A pinch of salt and nutmeg

WHAT DO YOU DO

Preheat oven to 200ºC.

Boil squash until soft and drain completely. Mash with a fork and mix with the olive oil, salt and nutmeg.

Crush the biscuits and arrange a layer of around 2 cm thickness in a cake mould. Fry the bacon rashers in a frying pan and cover. Pour over the golden syrup and put some pecan on top.

Top squash with marshmallows and bake until begin to melt.

Eat immediately.