If your kids don’t like Butternut, but do like pasta ( like mine) then try this out for a recipe to combine the two!
Preparation time 15 min
Cooking time approx 50 min
- 1 medium butternut squash
- 3 garlic cloves, whole with skin on
- 3 rosemary sprigs
- 1 tbsp olive oil
- 300g spaghetti
- 4 shallots, finely chopped
- 2 rashers smoked streaky bacon, roughly chopped
- 1 tbsp freshly chopped sage
- 75ml double cream
- 75ml milk
- Parmesan shavings to garnish
Preheat oven 20 200 deg C. Cut squash in half lengthways, and again into quarters. Scoop out seed and throw them away. Put squash into a roasting tin. Crush garlic lightly, and add to the tin with the rosemary. Drizzle with half the oil and season.
Roast for 30 – 40 mins until squash is tender. Cool, then peel away the skin and cut the flesh into bite sized chunks.
Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.
Heat the remaining oil in a pan. Gently fry shallots and bacon for 5 mins, then turn up heat for 2 – 3 mins to brown the shallots lightly and crisp up the bacon.
Add most of sage and the roasted squash and stir together to heat through.
Drain the pasta, having first set aside 100ml of the cooking water. Return paststo the pan, add the squash mixure, cream and milk.
Toss together, adding a little of the pasts water to make a sauce iff necessary.
Serve up, and garnish with the remaining sage, a few shavings of parmesan and lots of freshly ground black pepper.
For people looking for other butternut meals look here for a butternut squash risotto.