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 deseed the squash before you weigh it.