
Creamy butternut squash pasta
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Ingredients
- 25g unsalted butter
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 medium butternut squash, peeled and diced (1.15kg unpeeled – 850g finished weight)
- 2 tsp fresh rosemary, chopped
- 4 tbsp double cream
- 25g parmesan, grated
- 350g linguine
Method
- STEP 1
Melt the butter and 1 tbsp of the oil in a large pan with a well-fitting lid over a gentle heat. Add the onion, garlic and butternut squash. Season well and toss to coat before covering and leaving to cook for 25-35 mins, occasionally stirring or shaking the pan to mix, until the squash is very soft.
- STEP 2
Meanwhile, heat the remaining oil in a small frying pan and cook the rosemary for 1-2 mins, then set aside. When the squash is almost done, cook the linguine following the pack instructions. Drain the pasta, reserving 2-3 ladles of the pasta cooking water.
- STEP 3
Add the cream to the butternut squash mix and blitz using a hand blender to a smooth consistency. Stir in the parmesan, then the pasta and pasta water. Drizzle over a little of the rosemary oil, add a good grinding of black pepper to taste, and serve.