Creamy butternut squash pasta

Name: Creamy butternut squash pasta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 25g unsalted butter; 2 tbsp olive oil; 1 small onion, finely chopped; 1 garlic clove, crushed; 1 medium butternut squash, peeled and diced (1.15kg unpeeled – 850g finished weight); 2 tsp fresh rosemary, chopped; 4 tbsp double cream; 25g parmesan, grated; 350g linguine

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 4

Author : Vicki Smallwood

butternut squash double cream garlic

Ingredients

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25 grams unsalted butter2 tbsp olive oil1 small onion, finely chopped1 garlic clove, crushed1 medium butternut squash, peeled and diced (1.15kg unpeeled – 850 grams finished weight)2 tsp fresh rosemary, chopped4 tbsp double cream25 grams parmesan, grated350 grams linguine

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Instructions

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Step 1

Melt the butter and 1 tbsp of the oil in a large pan with a well-fitting lid over a gentle heat. Add the onion, garlic and butternut squash. Season well and toss to coat before covering and leaving to cook for 25-35 mins, occasionally stirring or shaking the pan to mix, until the squash is very soft.

Step 2

Meanwhile, heat the remaining oil in a small frying pan and cook the rosemary for 1-2 mins, then set aside. When the squash is almost done, cook the linguine following the pack instructions. Drain the pasta, reserving 2-3 ladles of the pasta cooking water.

Step 3

Add the cream to the butternut squash mix and blitz using a hand blender to a smooth consistency. Stir in the parmesan, then the pasta and pasta water. Drizzle over a little of the rosemary oil, add a good grinding of black pepper to taste, and serve.