This butternut squash (or pumpkin) parpadelle is perfect for autumnal nights. The aftermath of Halloween always sees a huge surplus in pumpkin and you can snap one up pretty cheap in early November - so put it to good use in this delicious plant-based meal. And if pumpkin isn't your thing, butternut squash is just as delicious and pairs wonderful with our plant-based blue cheese.
Combine classic combinations, with sage and toasted seeds for crunch to create an impressive but easy meal for you or loved ones. Plant-based and packed with taste, this dish makes cutting out dairy easier than ever.
Method
Pre-heat the oven to 180c. Pre-cook butternut squash or pumpkin 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.
Plate up and serve with extra cheese and pine nuts.
