Thursday, 30 October 2008
Butternut Squash, Mushroom and Sage Pasta
This was very good, I haven't actually used squash or pumpkin that much except in sweet dishes or soup so wanted to try this. It's going on the regular dinner rotation for sure. Recipe come from BBC Good Food and I followed it as is except instead of frying the squash in water I used veg stock to add more flavour as it never called for salt at any stage.
1 Tbsp olive oil
300g prepared weight butternut squash
2 large cloves garlic
5 small sage leaves, roughly chopped
150g mushrooms, sliced
175g pasta, any shape you like
freshly ground black pepper
1/2 pint veg stock made with 1 tsp marigold vegan granules
Heat oil in a non stick pan then fry the squash, garlic, sage and lots of freshly ground black pepper for a few minutes until beginning to brown (mine never did!) Add some stock then cook fiercely for 15 minutes adding more stock as needed. When the squash is tender and it looks more dry add the mushrooms and fry for 5 minutes, stirring now and again until everything begins to caramelise. Meanwhile cook the pasta, drain then add to the squash mixture adding more stock if too dry. Stir well and serve with more pepper on top and some smoked sea salt to taste.