Twice Cooked Butternut Squash Pasta
I woke up to the sound of lovely bird song this morning, the sun was shining, and on closer inspection, the daffodil heads had come up from between their green shoots. How exciting, spring will come again! And after a long walk with the dog, I fancied a pasta dish I made for Kitchen Garden Magazine back in November. For this deliciously heart-warming dish, use either pumpkin or butternut squash. They both work well, but sometimes pumpkin can be hard to find out with Halloween, unless you have a farm shop near by. What makes this dish a little different is the pan-frying of the pasta. This merges and melts all the flavours into a mouthwatering lunch or dinner. ___________________________________________________________ Ingredients Serves 4 1 medium butternut squash 1 large onion, peeled and diced 3 cloves garlic, minced a dash of olive oil 1 small handful fresh sage leaves 500g pasta 50g pumpkin seeds good quality hard cheese , grated for the top salt and pepper to taste ______________________________________________________ Pre heat the oven to 200C/fan …