Preparation
Grate the Pecorino or parmesan.
Method
- 1 Heat the oven to 200ºC (180ºC fan). Cut the bottom end off the squash to stand it up, remove skin with a peeler, cut in half and scoop out the seeds.
- 2 Set the seeds aside.
- 3 Cut the squash into bite sized chunks, place on a baking sheet and drizzle with 1 tbsp olive oil.
- 4 Season with salt and pepper and bake for about 30 minutes.
- 5 Meanwhile, cook the pasta according to the pack instructions, drain and set aside.
- 6 Heat 1 tbsp olive oil in a large sauté pan, add the squash seeds and fry until golden.
- 7 They might pop in the pan so be careful.
- 8 Remove from the pan and set aside.
- 9 In the same oil, fry the sage leaves until crisp, remove from pan and set aside.
- 10 When the squash is ready, reheat the sauté pan and add the butter.
- 11 Cook until it froths then starts to turn brown, then add the squash to stop the butter burning.
- 12 Toss for a minute then add the pasta.
- 13 Season to taste then serve with the toasted seeds, sage and some grated pecorino.
5 Reviews
-
Vicki
Absolutely delicious, but to be truly vegetarian you need to substitute the Parmesan for a veggie alternative
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Nick
Very nice, but unfortunately I didn't have sage which probably made it taste a bit more bland than it's supposed to be.
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Flic
Pretty tasteless for so much effort. Buy pre prepared butternut squash, add chilli and garlic, maybe some soft onions. Was disappointed with this.
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Michelle
Delicious. Very simple to prepare (although cutting up a butternut squash is always a challenge!). A nice combination of colours, flavours and textures.
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Fiona
Delicious and easy to make. I didn’t have any sage, so used pistachio and herbs breadcrumbs and some pieces of streaky bacon.
- Average per serving
- Calories 407.0kCal
- Fat14.5g
- Saturated5.8g
- Salt0.32g
- Carbohydrates63.1
- Sugar10.9g
- Protein3.6g
- Fibre6.8g