This butternut squash pasta with sage is the epitome of autumn, not only for its colours but its hearty flavours. We’ve used butternut squash here but you could use alternative gourds, such as pumpkin, or whatever you find at your local shop or supermarket. Squash is a fabulous vegetable for bulking up dishes and adding a bit of sweetness, especially when roasted. The nuts add a lovely crunch to this butternut squash pasta, but could easily be omitted for any allergy sufferers. This butternut squash pasta with sage is a hearty vegetarian dish that is perfect for autumnal evenings.
- 1 medium butternut squash, peeled, deseeded and cut into small chunks
- 3tbsp olive oil
- 1 small bunch of fresh sage leaves
- 75g roughly chopped hazelnuts or walnuts
- 350g penne
- 2 banana shallots, peeled and finely sliced
- 1tsp fresh thyme leaves
- 50g Parmesan, grated
- 5tbsp single cream
Heat the oven to 200C. Toss the butternut squash with 2tbsp of the olive oil in a large baking tray and season. Roast for around 40-50 min, or until soft and tender. Add the sage leaves and hazelnuts or walnuts for the last 5 min.
While the squash is in the oven, cook the pasta according to packet instructions. Meanwhile, in a large saucepan, heat the remaining 1tbsp of olive oil on a medium heat and fry the shallots with the thyme leaves.
When the pasta is al dente, drain and add to the fried onion, along with the cooked butternut squash (reserve the sage leaves for topping). Stir to mix, then add the Parmesan and cream. Divide the pasta between four bowls and serve with the crispy sage on top.