Michael and Rachel's

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Butternut Squash Pasta

Updated: 21 Nov 2022

Ingredients

  • 50g unsalted butter
  • ½ tbsp olive oil
  • 6 shallots, very finely chopped
  • 300ml/3½–7fl oz hot vegetable stock
  • ½ peeled and deseeded butternut squash, cut into 1cm cubes
  • 6–8 young sage leaves, torn
  • 200g tagliatelle
  • 150ml single cream
  • 35g pancetta
  • freshly grated Parmesan, to serve
  • salt

Method

  1. Melt a third of the butter with the oil in a large frying pan and sauté the shallots for 2–3 minutes. Add a tablespoon of the stock and a pinch of salt and cover the pan with a lid. Cook gently for 10 minutes, keeping an eye on the sauce and adding a little more stock when necessary.
  2. Add the squash and cook for 40 minutes, stirring often, adding a little more stock whenever the pan looks dry.
  3. Fry the pancetta until crispy
  4. Once the squash is soft, break it up with a fork to make a mash. Add the sage and continue cooking slowly.
  5. Cook the tagliatelle in a saucepan of boiling salted water according to the packet instructions.
  6. When the pasta is done, reserve a cupful of the water and drain. Add the tagliatelle to the sauce a little at a time, mixing well after each addition. Add a little cream, the remaining butter and the pasta water. Keep adding slowly until everything is incorporated.
  7. Serve topped with grated Parmesan.