SERVES 4
300g peeled, deseeded butternut squash pieces
3 tbsp extra virgin olive oil, plus extra for drizzling
2 shallots, chopped
½ tsp Calabrian chilli flakes
orecchiette or cavatelli pasta shapes for 4, cooked and drained (see the book for homemade)
150ml cooking water reserved from the pasta
75g almonds or walnuts, toasted and chopped
3 tbsp finely chopped sage
sea salt and freshly cracked black pepper
75g finely grated Parmesan
■ Using a food processor, shred the butternut squash. Heat the olive oil in a large frying pan, add the shallots and chilli flakes and cook for 3 minutes. Stir in the squash and sauté for 3 minutes.
■ Have ready the cooked pasta and the reserved cooking water. Stir the pasta water into the pan, cover and cook for 10 minutes. Add the nuts, sage and cooked pasta and simmer, stirring well. Remove from the heat and season. Stir in the Parmesan; drizzle with olive oil to serve.
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