Sadly, I don’t always get on with Nigella’s recipes, so I approached this Butternut Squash Pappardelle with a little trepidation. Thankfully, I needn’t have worried; Nigella excelled her self with this sweet and salty comfort dish, that looks beautifully Autumnal too.
Adapted from Nigella Lawson: Kitchen
Serves 4 to 6
1 large butternut squash, peeled, deseeded and cut into 2cm cubes
100g pine nuts
1 onion, peeled and finely chopped
6 fresh sage leaves, chopped
125g soft blue cheese, crumbled
2 tbsp olive oil
¾ tsp paprika
1 tbsp unsalted butter
3 tbsp red wine (Nigella uses Marsala but wine is cheaper)
- Heat the oil in a large deep frying pan (with a lid), and fry the onions. Once they have become golden, add the paprika.
- Add the butternut squash and butter, and stir everything together. Then add the wine and water. Bring to a bubble, put on the lid, and simmer for about 20 minutes until tender.
- Meanwhile, toast the pine nuts in a dry pan until scorched, and turn out onto a plate to cool.
- When the sauce is ready season to taste and remove from the heat.
- Cook the pappardelle according to the packet instructions. Give the sauce the odd stir whilst you are doing this. Reserve a little of the pasta water before draining.
- Tip the drained pasta into the sauce and combine. If the sauce is too dry, add a little of the reserved pasta water.
- Crumble over the cheese, half the pine nuts and half the sage and gently combine.
- Serve, and sprinkle over the rest of the sage and pine nuts.