My Scrumptious Squash Pasta Recipe
I’ve got another cosy, warming recipe to share with you today. Today’s recipe requires a butternut squash, although any winter squash will do. If you grew any winter squash or pumpkins this year, or you still have a pumpkin laying around from Halloween, this will be the perfect recipe for you to try. Plus, if you have children, this recipe could be a great way to sneak some vegetables into a delicious child-friendly meal!
Ingredients
1 Butternut Squash
1 Onion, Diced
200g Rigatoni
2 Tablespoons Tomato Puree
400ml Chicken or Vegetable Stock
100g Parmesan Cheese
1 Burrata
50g Breadcrumbs
A Knob of Butter
A Large Handful of Fresh or Dried Sage
Salt & Pepper
Method
First, preheat your oven to 180C and peel and dice your squash. You may want to save your squash seeds to toast and use to top a soup or a salad later in the week.
Begin to sauté your onions in extra virgin olive oil over medium heat, and once they turn translucent, add your squash, tomato purée, some chopped sage and stock, and cook until the butternut squash is soft. Season to taste with salt and pepper.
Meanwhile, cook your rigatoni in salted water in a saucepan until the pasta is al dente, then drain.
While everything is cooking, prepare your sage butter breadcrumbs. Add a large knob of butter, a few sage leaves and your breadcrumbs to a small frying pan, and fry until the sage and breadcrumbs begin to become crisp.
Add your cooked pasta and your squash mixture to a casserole dish, as well as your buratta and some grated parmesan. Stir to combine, then sprinkle your sage butter breadcrumbs plus some extra grated parmesan on top, then bake in the oven for around 15 minutes until the top is deliciously crispy.
Serve and enjoy!
