Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Brown Butter Butternut Squash Casarecce
Roast the squash whole for an hour, scoop it out and beat it with browned butter. Three ingredients in the sauce and it tastes like considerably more.
Caitlin Fitzpatrick
Feeds: 2
1 hour 15 minutes
Ingredients
- -225g Northern Pasta Co Casarecce
- For the sauce
-
-1 large butternut squash
-
-75grams salted butter
-
-Pinch of salt
-
-Splash of water
-
Remaining Ingredients:
-
-Sage leaves
-
-Olive oil
Casarecce
From: £4.95
Method
1
Place your whole butternut squash into a preheated oven at 200°C and roast for about 1 hour. Check for doneness by inserting a butter knife into the top, it should slide in easily.
2
Let the squash cool slightly, then cut open, discard the seeds, and scoop the flesh into a blender.
3
In a pan over low heat, melt 75g butter. Let it foam and cook gently, swirling occasionally, until it turns a light golden brown and smells nutty. Remove from heat and pour into the blender with the squash.
4
Add a pinch of salt and a splash of water, then blend until smooth. Adjust with more water if needed for a silky, saucy texture.
5
For the sage garnish, gently fry the leaves in olive oil until crisp. Transfer to a paper towel to drain.
6
Cook your North Pasta Co Casarecce according to the package instructions.
7
Drain, then mix with the sauce, adding a bit of pasta water if needed to loosen.
8
Serve topped with crispy sage leaves and a drizzle of olive oil.
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