Butternut Squash and Blue Cheese Pappardelle

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)

125ml water

500g pappardelle

1. Heat the oil in a large deep frying pan (with a lid), and fry the onions. Once they have become golden, add the paprika.
2. 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.
3. Meanwhile, toast the pine nuts in a dry pan until scorched, and turn out onto a plate to cool.
4. When the sauce is ready season to taste and remove from the heat.
5. 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.
6. Tip the drained pasta into the sauce and combine. If the sauce is too dry, add a little of the reserved pasta water.
7. Crumble over the cheese, half the pine nuts and half the sage and gently combine.
8. Serve, and sprinkle over the rest of the sage and pine nuts.