Ingredients for 4 people:
3 tbsp of extra virgin olive oil
1 onion, finely sliced
1 tsp of salt
3 rosemary sprigs, leaves finely chopped
600g butternut squash, peeled, deseeded and cut into 1cm chunks (I cheated and bought it already prepared)!
150ml vegetable stock
1/4 tsp freshly grated nutmeg, plus extra to serve (I used used ground nutmeg)
250g dried pasta such as spaghetti, pappardelle or tagliatelle
200g soft goat's cheese
50g freshly grated Parmesan, plus extra to serve
3 tbsp pine nuts, toasted
Heat the oil in a large frying pan and add the onion, salt and 2/3 of the rosemary. Sweat gently for 5 minutes, until starting to soften and then stir in the squash.
If you are using dry pasta, after about 7-10 minutes, put this on.
I also dry fried the pine nuts in a frying pan at this point - it took about 4 minutes - keep an eye on them as they can burn very quickly.
Uncover and mash to a rough puree with a wooden spoon and stir in the nutmeg.
When the pasta is ready, drain but set aside a cupful of the cooking water.
Mix the pasta with the squash and both cheeses, stirring to coat, adding enough cooking water to make a loose, creamy sauce.
Divide between the bowls and sprinkle with the pine nuts, reserved rosemary and a splash of olive oil.
This was brilliant - the squash and goat's cheese combination is heavenly and the extra nutmeg, pine nuts and rosemary all give it that little something extra. Best dish I have cooked in a while. Arabella and I both licked our bowls clean. I can't recommend this recipe enough!