This dish is comforting, warming and balanced. It is a great way of using that butternut squash you have kicking around the cupboard. Simply roast the whole butternut squash in the oven (for 1 hr 30 mins), before de-seeding and scooping out the flesh. This recipe only calls for half a squash so keep the rest for another recipe.
Cooking Time: 20 minutes (plus roasting time)
Serves: 4
Ingredients
1 tbsp olive oil
1/2 tsp chilli flakes
8 sprigs fresh thyme
2 cloves of garlic, crushed
1/2 roasted butternut squash, de-seeded
2 tbsp low fat crème fraîche
40 g blue cheese
320 g dried rigatoni
1 tbsp Parmesan cheese
Method
1. Add the olive oil and chilli flakes into a large pan on a medium heat. Remove the leaves from the thyme and add to the pan along with the garlic. Fry for one minute.
2. Add the butternut squash flesh and combine well, breaking down the squash as you go.
3. Stir in the crème fraîche and blue cheese along with a splash of boiling water and combine. Taste and season the sauce to perfection.
4. Cook the rigatoni according to the packet instructions. Drain the pasta, ensuring you save a cupful of the cooking water.
5. Add the cooked pasta to the sauce and toss, to full coat the pasta. Add some of the reserved water if the mixture is too thick.
6. Serve with a generous grating of Parmesan over the top.
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