Butternut squash pasta

Be gentle on the spices… you can add more but you can’t remove any…

Serves 2

Ingredients

  • 50g Butter

  • 3 Shallots

  • 200ml Vegetable Stock

  • 300g Butternut Squash

  • 2 pinches Nutmeg

  • 2 pinches Ground Cinnamon

  • 2 pinches Ground Cloves

  • 6-8 Sage Leaves

  • 150g Pasta (Tagliatelli)

  • 150ml Single Cream / Creme Fraiche

  • Parmesan

Method

  1. Melt 1/3 of the butter and fry the shallots – add a bit of stock and cover the pan (10 mins) – add extra stock if gets too dry

  2. Add the squash and cook for 40 mins – add more stock if pan looks dry

  3. Once squash is soft, mash slightly

  4. Add the spices and sage

  5. Cook the pasta – reserve a cup of pasta water

  6. Add the pasta to the sauce – add the cream, remaining butter and pasta water