| (Serves 4)
Roasted butternut squash with its sweet yet nutty taste
is the perfect accompaniment to the Dolcelatte and sage butter.
I suggest serving nothing more with this then a well-dressed
mixed salad with this
Ingredients
2tbsp Olive oil
2 Garlic cloves, crushed
2tbsp Freshly chopped sage
1 Butternut squash, peeled, cut into 2.5cm cubes
275g Penne pasta
100g Unsalted butter
50g Pine kernels, toasted
75g Dolcelatte
Salt, freshly ground black pepper
Parmigiano Reggiano cheese, freshly shaved
Flat parsley sprigs
Method
Pre-heat the oven to 220C Gas 8
Place oil, garlic, half the sage and the squash in a bowl
and toss to mix. Place in a roasting tin, cook in oven for
20 minutes or until tender.
Cook the pasta in plenty of boiling salted water until tender
but still firm to the bite (al dente)..
Beat butter in a bowl until softened. Add remaining sage.
Drain the pasta. Add butter, cooked squash, pine kernels
and Dolcelatte and toss together, season with salt and pepper,
and sprinkle over remaining Parmesan cheese and coriander
before serving in individual bowls decorated with flat parsley
sprigs.
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