INGREDIENTS, for two to three people:
250g butternut squash flesh, cubed app. 1 inch
1 pack 300g fresh stuffed pasta, use a mainly cheese based one, like five cheese tortiloni
2 tbsp oil
1 garlic clove, crushed
1 small onion, chopped finely
2 cascabel or Sichuan chillies, soaked and soft flesh scraped out and collected
Rind from ½ lemon plus 1 tsp juice
35g Applewood smoked cheese, grated (or other (preferably smoked) cheese)
Salt & pepper to taste
15g butter
35g breadcrumbs
1 tbsp fresh sage, chopped
METHOD
Steam the squash for 10-15 minutes. – Top up the steaming water to boil the pasta to the pack instructions. – Mash the squash to a smooth paste. – Place the oil in a large frying pan or wok and heat, then add the garlic and onion and cook for 5 minutes till the onion is golden. – Add the chilli, lemon and squash, then the cheese and stir well. – Add the cooked and drained pasta and season. – In a separate frying pan melt the butter over a medium heat, then add the breadcrumbs and sage and fry till crispy. – Serve the pasta & squash and sprinkle the breadcrumbs over the top, also serve with hot buttered pitta bread.
250g butternut squash flesh, cubed app. 1 inch
1 pack 300g fresh stuffed pasta, use a mainly cheese based one, like five cheese tortiloni
2 tbsp oil
1 garlic clove, crushed
1 small onion, chopped finely
2 cascabel or Sichuan chillies, soaked and soft flesh scraped out and collected
Rind from ½ lemon plus 1 tsp juice
35g Applewood smoked cheese, grated (or other (preferably smoked) cheese)
Salt & pepper to taste
15g butter
35g breadcrumbs
1 tbsp fresh sage, chopped
METHOD
Steam the squash for 10-15 minutes. – Top up the steaming water to boil the pasta to the pack instructions. – Mash the squash to a smooth paste. – Place the oil in a large frying pan or wok and heat, then add the garlic and onion and cook for 5 minutes till the onion is golden. – Add the chilli, lemon and squash, then the cheese and stir well. – Add the cooked and drained pasta and season. – In a separate frying pan melt the butter over a medium heat, then add the breadcrumbs and sage and fry till crispy. – Serve the pasta & squash and sprinkle the breadcrumbs over the top, also serve with hot buttered pitta bread.
