Butternut Squash, Sage & Goat's Cheese Riccioli Recipe

Ingredients

1 butternut squash
1 red onion
4 garlic cloves
1 chilli
A large handful of sage
500g riccioli
100g baby leaf spinach
50g grated Parmesan
100g soft goat's cheese
1 tbsp pumpkin seeds

Prep: 15 mins | Cook: 25 mins

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Method

1. Trim and peel the butternut squash. Slice it in half and scoop out the seeds. Chop into 2cm-thick cubes. Trim, peel, and finely slice the onion. Peel and grate the garlic. Finely chop the chilli, discarding the seeds and white pith if you prefer less heat. Shred ¾ of the sage leaves. Set the remaining leaves aside. Fill and boil your kettle.

2. Add 2 tbsp olive oil to a large pan on a medium heat. Add the whole sage leaves and fry for 1-2 mins till crisp. Lift out of the pan with a fork and set aside on a plate lined with kitchen paper to crisp up. Sprinkle with a little salt.

3. Add the chopped sage, red onion, garlic and chilli to the pan and fry for 2-3 mins, stirring regularly, till fragrant but not too brown.

4. Add the chopped squash. Season generously with salt and pepper. Fry, stirring often, for 2 mins. Pour in enough hot water to just cover the butternut squash. Pop a lid on the pan. Simmer for 15 mins till the squash is tender.

5. While the butternut squash simmers, refill and boil the kettle. Pour the hot water into a large pan on a medium heat. Season well with salt and bring back to the boil. Add the riccioli pasta and simmer for 10 mins, then stir in the baby leaf spinach and cook for 1-2 mins till the spinach is wilted and the pasta is tender. Scoop a mugful of the pasta water out of the pan (use a ladle or mind your fingers). Drain well.

6. When the butternut squash is tender, turn off the heat and use a hand-held blender to purée the squash and water together. You can also ladle everything into a blender, blitz and then return to the pan.

7. Stir in the Parmesan. Taste and season with more salt and pepper, if you think it needs it. Tumble the pasta into the sauce and mix well to combine. Trickle in a little of the pasta water if you prefer a looser sauce.

8. Divide the pasta between warm bowls. Top with the goat’s cheese. Scatter over the fried sage leaves. Sprinkle over the pumpkin seeds. Add a fresh crack of pepper to serve.