BUTTERNUT SQUASH PASTA WITH SAGE

Yesterday, we had my mother-in-law over for lunch and I decided to try something new. It was a recipe that Pia sent to me and Caroline a while back. It happened to be vegetarian... and as a carnivore I'm always a bit skeptic when it comes to vegetarian dishes, because I don't think they'll be filling. But not only was it filling, it was super delicious AND my MIL loved it and wants the recipe! 👏

Enjoy! 💗Helena

INGREDIENTS (serves 4):

• 1 butternut squash, peeled, cut in half, deseeded and cubed
• A pinch of dried, chilli flakes
• 2 tablespoons olive oil (1 for the squash and 1 for the frying pan)
• 1 red onion, finely chopped
• 2 garlic cloves, grated or finely chopped
• 6 fresh sage leaves, roughly chopped (or 1 teaspoon of dried sage)
• 150 ml heavy cream
• Salt and freshly ground black pepper
• 350 grams conchiglie pasta
• Parmesan cheese, grated, to serve 
  
  
  

DIRECTIONS:

1. Preheat oven to 200°C (I use convection setting). 
2. Place the squash on a large roasting tin. Sprinkle with chilli flakes and drizzle 1 tablespoon of the oil. Combine well and roast for 15-20 minutes, or until the squash starts to soften. 
   
   
   
   
   
   
   
   
   
3. Heat the remaining oil in a large frying pan. Add the onion, and cook over a low heat for 5 minutes, or until soft and translucent. 
4. Add the almost cooked squash, the garlic and the sage leaves, and stir together. 
   
   
   
   
   
5. Pour in the cream and simmer gently for 5 minutes. 
   
   
   
6. Season well with salt and lots of black pepper.
7. Meanwhile, cook the pasta in a large pan of boiling salted water to the point of "al dente".
8. Drain, but keep about a cup of the cooking water.
9. Return the pasta to the pan and toss together. 
   
   
   
10. Add the cooking water and mix well.
11. Sprinkle with Parmesan, and serve.