Kabocha Cream Pasta (Danhobak Cream Pasta)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the kabocha squash, remove the seeds, peel it, and steam in a steamer with rising steam for about 20 minutes.
2. When the steamed squash has cooled a little, push it through a sieve, and boil the spaghetti with salt and drain.
3. Chop the bacon into small pieces, peel and chop the button mushrooms, and chop the onion into small pieces.
4. Melt butter in a pan, add the minced garlic first, and gently stir-fry to bring out its aroma.
5. Add the bacon, button mushrooms, and onion to the stir-fried garlic (4) and stir-fry again.
6. Pour the broth over the stir-fried vegetables (5) and boil, then add the mashed kabocha squash (2), heavy cream, and milk and boil briefly. Add the boiled spaghetti (2), boil once more, and finish.