Ingredients (Serves 2):
- 1/2 butternut squash, diced into small chunks
- A large handful of sage leaves
- A large knob of butter
- Olive oil
- 1/4 cup pasta water
- 1 stock cube
- 1/2 Veganzola - Blue Cheese
- Lemon juice
- ½ red onion
- 3 cloves garlic
- 2 x serving of pappardelle
- Olive oil, pine nuts to serve
Pre-heat the oven to 180c. Pre-cook butternut squash covered in olive oil and salt for approx. 40 min (or until the squash cubes are soft on the inside and crispy & golden brown on the outside).
Once the squash is ready, cook your pappardelle as per the packet instructions in boiling water with a pinch of salt and a drizzle of olive oil. Meanwhile, add a large knob of butter to a frying pan on medium heat. Once hot, add the thinly diced onion & crushed garlic. Keep stirring for a few minutes, or until soft and starting to brown.
Then, add the cooked butternut squash, stock cube, pasta water, lemon juice and sage. Keep cooking and stirring until this starts to come together. Add a little extra oil if needed. Once cooked, stir in the drained pasta and crumble in the Blue Cheese.
Then, plate up and serve with extra cheese and pine nuts.