Smoked Garlic Squash and Crispy Sage Pasta
Info
Butternut squash makes a wonderfully creamy sauce with our Smoked Garlic Paste. Tossed with pasta and crispy sage, the acidity of lemon and the crunch of seeds elevates this surprisingly easy midweek meal.
Ingredients
Method
Ingredients
- 1 large white onion (finely chopped)
- 2tsp Bart smoked garlic paste
- olive oil
- Handful of fresh sage
- 1 butternut squash (diced)
- 100-200ml stock
- 350ml pasta (Pappardelle or Tagliatelle)
- Half a lemon (zest and juice reserved)
- Handful of pumpkin seeds (lightly toasted)
- Bart salt and pepper
Method
- Preheat the oven to Gas Mark 4 / 180C / 350f. Prepare the squash by removing the skin and seeds. Halve, chopping one half into 1cm cubes, and the other half into quarters, and then 1cm slices.
- Toss the slices in oil and place in a baking tray. Tear a few leaves of the sage and sprinkle over, then season well and place in the oven to roast for 30-40 minutes.
- Whilst the squash is roasting, add a generous glug of oil to heavy based pan and turn the heat to medium-high. Drop in the remaining sage leaves for approximately 30 seconds, until crispy but still green. Remove from the pan, reserving the flavoured oil.
- Add the onion to the sage oil and cook gently for 10 minutes. Once translucent, add the smoked garlic and cook for a further couple of minutes before adding the cubed squash.
- Turn the heat up to fry the squash for a minute, mixing well with the onion and garlic, before pouring in the stock. Continue to cook on a high heat for 15-20 minutes, until all the liquid has been absorbed.
- Whilst the squash is cooking, boil a pan of salted water and add the pasta. Cook until al dente, then drain, reserving a cup of the pasta water. Toast the seeds or nuts.
- Once the squash has cooked into the stock, add the pasta to the pan. Pour in a little of the reserved pasta water and bring to a simmer. Mix gently, using the pasta water to loosen the squash sauce and create a gloss. Squeeze over the lemon juice and season well.
- To serve, spoon into bowls and top with the roasted squash and crispy sage. Sprinkle over the lemon zest and toasted seeds, and season again with salt and pepper.
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