Me and the kids spent last Saturday at a local pumpkin fest. It was an amazingly sunny day yet September was definitely in the air. All the gourds and pumpkins around inspired me to use up the butternut squash that’s been lingering in my kitchen cupboard for the past 10 days.
This recipe is kind of like a risotto; there’s a lot of stirring involved. But it’s quick, pretty painless and makes a change from our usual pasta, bacon and crème fraîche.
I’d recommend you make it without a 4-year old screaming that she wants to be pushed on the swing, a 1-year old pulling everything off the shelves and losing the end of the cling film for the 11th time, and you on the phone to the insurance company because a gigantic crack has suddenly appeared in the car windscreen. On the day that you spent too much time, as well as a small fortune in Ikea buying life’s essentials.
What you need:
- 60g / 2oz butter (large knob)
- 1 medium onion
- 1 teaspoon sage
- 1 teaspoon rosemary
- 500g / 1lb butternut squash diced
- 250 mls / 1 cup vegetable stock
- 120g / 4 oz mature cheddar or parmesan cheese
- 500 mls / 2 cups milk
- 2 tablespoons brown sugar
- 1/4 teaspoon nutmeg
- 250g / 9oz pasta
What you do:
- Melt the butter and add the onion. Add the sage and rosemary. Cook until softened
- Add the squash and the stock and cover. Simmer for 15 minutes until the squash is cooked through
- Mash the mixture and add the milk. Stir well, then add the cheese
- Add the sugar and nutmeg and stir again
- Then throw in your pasta. You’ll need to more or less stir continuously until it’s cooked otherwise it will stick to the bottom of the pan. Season to your taste
- Serve with a bit more cheese and a scattering of rosemary. Fresh would be ideal but dried tastes good.
This makes enough for 4 hungry adults. It’s rich and very filling. A large, cool glass of Riesling would be perfect with this too. Enjoy!