Grate the Pecorino or parmesan.
- 1 Heat the oven to 200ºC (180ºC fan). Cut the bottom end off the squash to stand it up, remove skin with a peeler, cut in half and scoop out the seeds.
- 2 Set the seeds aside.
- 3 Cut the squash into bite sized chunks, place on a baking sheet and drizzle with 1 tbsp olive oil.
- 4 Season with salt and pepper and bake for about 30 minutes.
- 5 Meanwhile, cook the pasta according to the pack instructions, drain and set aside.
- 6 Heat 1 tbsp olive oil in a large sauté pan, add the squash seeds and fry until golden.
- 7 They might pop in the pan so be careful.
- 8 Remove from the pan and set aside.
- 9 In the same oil, fry the sage leaves until crisp, remove from pan and set aside.
- 10 When the squash is ready, reheat the sauté pan and add the butter.
- 11 Cook until it froths then starts to turn brown, then add the squash to stop the butter burning.
- 12 Toss for a minute then add the pasta.
- 13 Season to taste then serve with the toasted seeds, sage and some grated pecorino.
Absolutely delicious, but to be truly vegetarian you need to substitute the Parmesan for a veggie alternative
Very nice, but unfortunately I didn't have sage which probably made it taste a bit more bland than it's supposed to be.
Pretty tasteless for so much effort. Buy pre prepared butternut squash, add chilli and garlic, maybe some soft onions. Was disappointed with this.
Delicious. Very simple to prepare (although cutting up a butternut squash is always a challenge!). A nice combination of colours, flavours and textures.
Delicious and easy to make. I didn’t have any sage, so used pistachio and herbs breadcrumbs and some pieces of streaky bacon.
- Average per serving
- Calories 407.0kCal