Conchiglie with Roasted Squash, Chestnuts & Ricotta

Conchiglie with Roasted Squash, Chestnuts & Ricotta


Flora Shedden is a food writer and baker based in Dunkeld, Scotland. She owns the incredible Aran Bakery and Lon (a beautiful lifestyle store) in the town. Lucky for us, she has been using Northern Pasta to create some delicious recipes which we will be sharing with you each month.

If you haven’t discovered Flora yet her instagram is the most beautiful and her recipes the most delicious, so be sure to check out more of Flora’s creations…@florashedden

NP: Our pasta is perfect for a quick and easy dinner, do you have a favourite pasta recipe you make if you're low on time and energy?

Flora: We make a lot of speedy weekday pastas but our favourite is a sausage fennel and shallot number ideally using Casarecce. if we are super low on energy a simple chilli, lemon, parsley and garlic situation with lots of good olive oil is unbeatable.

NP: We're delighted to be stocked in your shop Lon, what is it you look for when thinking about what to sell?

Flora: Deliciousness is always our first port of call but if it is also beautifully packaged then we can't help ourselves. we change our stock regularly in accordance to season and what we want to eat right now, but Northern Pasta is a true cupboard staple and stays on our shelves for all seasons.

NP: Your recipes are all about cosy comforts, if you were putting your feet up what would you want as supper and pudding on an Autumn Friday evening?

Flora: Right about now I am thinking of lots of lovely baked dishes, most of them carb heavy. a big vat of silky cheesey pasta, baked with bay leaves and breadcrumbs is high on the list, or a delicious roast chicken cooked in stock and white wine with a heady amount of garlic. Winter greens are also a priority these days. I am excited to start make cavolo nero pasta again or even a brussel sprout and anchovy sauce for some Fusilli. pudding wise custard ranks very highly on the list. I like to make a thick creme pat then blitz it with a hand blender for a thick but glossy version. Serve on oat laced apple crumbles or date filled sticky toffee pudding all sound very appealing when the weather starts to turn.

Flora has whipped together this delicious recipe using our autumnal favourites; squash, chestnuts, sage, to bring you the most comforting Northern Pasta dish, perfect as the nights draw in.

Conchiglie with Roasted Squash, Chestnuts & Ricotta

…deliciously created by Flora Shedden…



300g squash (peeled and seeds removed)



salt and pepper

olive oil

1 thick slice of bread

25g cooked chestnuts

sage leaves

300g NP Conchiglie


4 cloves of garlic

small bunch of parsley

200g ricotta

20g parmesan, plus extra to serve

4-8 ladlefuls of pasta water


Preheat the oven to 200C. Carefully cut the squash in 4-5mm slices. Place in a roasting tray then pick some sage leaves and finely chop. Add to the tray alongside some picked rosemary leaves and a generous amount of salt and pepper. Drizzle with oil then toss everything together. Roast the squash for 25-30 minutes or until just beginning to colour and the squash is completely soft. Set aside to cool a little.

In a food processor blitz the bread and chestnuts together with some salt until you have fine breadcrumbs.

Heat a large frying pan with a little oil over a medium high heat. Add the crumbs and cook until they are toasted and deep golden. Remove from the pan and set aside.

Blitz the slightly cooled squash in the same bowl of the food processor alongside the ricotta.

Add a little more oil to the pan then return to the heat. Add some picked sage leaves (I normally allow for 3-4 per person) and allow to crisp up in the hot oil. Strain then place on some kitchen roll to absorb any excess oil.

Place a large pan of salted water on to boil. Once boiling add the pasta. Cook for 6-8 minutes or until al dente.

Whilst the pasta is cooking, finely slice the garlic and the parsley (stalks and all). Add to the pan you used for the sage leaves and cook on a medium heat until softened. Once cooked turn the heat down to low and add the squash puree and a few ladlefuls of the pasta water. Add the parmesan and season to taste. You are looking for a glossy sauce here. Keep adding more pasta water if required.

Once the pasta is cooked strain (reserving the water) and add the pasta to the pan. Coat the pasta well and add more pasta water too loosen if needed.

Check the seasoning then plate up. To serve, spoon the pasta and sauce onto plates then garnish with the crumbs, some more parmesan and the fried sage. Then tuck in! Lovely served with some winter greens such as cavolo nero.