Bowl of spaghetti with butternut squash sauce next to bowl of oil and glass of water

Creamy butternut squash pasta

Name: Creamy butternut squash pasta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
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

Preparation and cooking time
- Prep:15 mins
- Cook:30 mins - 40 mins
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.