This is a delicious and creamy alternative to pesto, plus its 1 of your 5 a day. I love the combination of sage with butternut squash and is a really quick meal if you prep the squash in advance.This makes enough for 4 servings and is incredibly filling, so ideal for cooler and cozy nights.
Ingredients
1 butternut squash
2 tablespoons mascarpone
1 tsp dried sage
enough penne for 4 people
2 small packs of crispy pancetta
lots of grated parmesan
spray oil
Method
To cook the butternut squash, preheat the oven to 200c/180c fan oven/gas mark 6. Cut the squash in half and score along the flesh. spray with a little olive oil and roast for approx 40 mins. I usually do this the morning of or the day before to save time at dinner! The squash is ready when its a little golden on top is soft when you stab it.
To use the squash when cooled, trim away all the skin and cut away the part with the seeds to leave just soft flesh.
Cook the penne whilst you do the other steps as the pasta dish won’t take long!
Spray a pan with a little oil and add the pancetta and cook until crispy. Remove from the pan with a slotted spoon to leave behind a little bacon fat.
Add the chopped and pre cooked butternut squash and cook on a medium heat, mashing as you go. To loosen, add a little of the pasta cooking water. Add the sage when you’re nearing the end of the mashing.
Add in the mascarpone and stir on a low heat.
Grate in the parmesan.
Drain the pasta, then stir in with the butternut squash.
Finish by grating over a little more parmesan, black pepper and the crispy pancetta.
