Pasta with butternut squash, cream and sage
From Cook Express, edited by Heather Whinney
1 butternut squash, peeled, cut in half, deseeded and cubed
pinch of chilli flakes
2 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, grated or finely chopped
6 sage leaves finely chopped
150 ml double cream
salt and pepper
parmesan cheese, grated, to serve
- Preheat the oven to 200C (400F/Gas 6). Place the squash in a large roasting tin, sprinkle with chilli flakes and drizzle with 1 tbsp of the oil. Combine well and roast for 10-15 minutes or until the squash starts to soften.
- 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. Add the almost cooked squash, garlic and sage, and stir together. Pour in the cream and simmer gently for 5 minutes. Season well with salt and pepper.
- Meanwhile, cook the pasta. Drain the pasta and return it to the pan. Toss with the sauce, sprinkle with Parmesan and serve.