Cook the noodles in boiling salted water for approx. 1½ mins., rinse in cold water, drain. Roughly grate the squash and beetroot. Mix the vegetables with the noodles, mix the diced bacon and 1 tbsp of oil in a bowl.
Grease the holes of a muffin tin with oil, transfer the mixture to the tin.
Whisk together the cream, eggs and cheese, season. Pour the sauce over the noodle nests.
Approx. 25 mins. in the centre of an oven preheated to 180°C.