Butternut squash pasta

Butternut squash pasta

An easy butternut squash pasta sauce for any pasta, but ideally tagliatelle.



  1. Melt a third of the butter with the oil in a large frying pan and sauté the shallots for 2–3 minutes. Add a tablespoon of the stock and a pinch of salt and cover the pan with a lid. Cook gently for 10 minutes, keeping an eye on the sauce and adding a little more stock when necessary.

  2. Add the squash and cook for 40 minutes, stirring often, adding a little more stock whenever the pan looks dry.

  3. Once the squash is soft, break it up with a fork to make a mash. Add the spices and sage and continue cooking slowly.

  4. Cook the tagliatelle in a saucepan of boiling salted water according to the packet instructions.

  5. When the pasta is done, reserve a cupful of the water and drain. Add the tagliatelle to the sauce a little at a time, mixing well after each addition. Add a little cream, the remaining butter and the pasta water. Keep adding slowly until everything is incorporated.

  6. Serve topped with grated Parmesan.

Recipe Tips

Skin and de-seed the squash before you weigh it.