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2 tbsp extra virgin olive oil, plus extra to serve
1 onion, finely chopped
12 sage leaves, finely chopped
3 garlic cloves, crushed
350g butternut or coquina squash flesh, cut into 1cm cubes
100ml double cream
1 egg yolk
30g parmigiano reggiano, grated, plus extra to serve
1. Heat the oil in a large frying pan. Add the onion, sage, garlic and a pinch of salt, and sweat over a low heat for about 8 minutes, until soft but not coloured. Stir in the squash, plus a little more salt, then cover with a tight-fitting lid and cook over a low heat for 15 minutes, until the squash is soft. Stir in ½ the cream and roughly mash the squash; set aside.
2. Meanwhile, cook the spaghetti in boiling salted water according to pack instructions until al dente. Drain, reserving a cupful of the cooking liquid. Mix the whole egg, yolk and remaining 50ml cream with the parmesan, grind in lots of black pepper and set aside.
3. Add the pasta to the squash mixture and toss to combine, then quickly toss in the egg and parmesan mixture, plus enough of the cooking water to make a creamy sauce (about 2 tbsp). Check the seasoning and divide between 4 pasta bowls. Add a trickle more olive oil, a grind more black pepper and a sprinkling of extra parmesan before serving. LH
This recipe first appeared in the Harvest section of Waitrose Food, October 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in October 2016.