Caramelised butternut squash & shallot pasta

Caramelised butternut squash & shallot pasta

By Nathan Vasquez
5’ Prep time
20’ Cook time
25’ Total time
716 Calories
1 Serving

Summary

Tangy goat’s cheese provides an elegant foil to the subtle sweetness of the caramelised vegetables. swap in crème fraîche, cream cheese or feta, if you prefer.
Nathan Vasquez 0 Followers

Step by Step

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Step 1

Heat the oil in a high-sided frying pan over a medium-high heat. Dry the squash with kitchen paper, then fry for 5 minutes with a pinch of salt until golden on all sides. Reduce the heat to medium, add the shallots to the pan and cook for a further 8-10 minutes until the shallots are golden and softened and the squash is tender and piping hot throughout. Stir in the chilli and garlic; cook for 2 minutes.
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Step 2

Meanwhile, cook the pasta in a pan of boiling salted water according to pack instructions. Drain, reserving a mugful of the cooking water, then toss with the veg, adding the butter and a little of the reserved water if needed, until the pasta is glossy; season. Dot with the goat’s cheese, then sprinkle with the chives and a little freshly ground black pepper or an extra pinch of chilli flakes.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Chilli flakes
    Chilli flakes
    0.25 tsp
  • Unsalted butter
    Unsalted butter
    15 grams
  • Chives
    Chives
    1 tbsp
  • Garlic
    Garlic
    1 clove/s
  • Echalion shallots
    Echalion shallots
    2
  • Dried pasta
    Dried pasta
    80 grams
  • Frozen cooks’ ingredients butternut vine squash
    Frozen cooks’ ingredients butternut vine squash
    100 grams
  • Essential french soft goat's cheese
    Essential french soft goat's cheese
    35 grams

Nutrition Facts

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