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Caramelised butternut squash & shallot pasta

Caramelised butternut squash & shallot pasta

Tangy goat’s cheese provides an elegant foil to the subtle sweetness of the caramelised vegetables. Swap in crème fraîche, cream cheese or feta, if you prefer. 

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  • Serves1
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp olive oil
  • 100g Cooks’ Ingredients Frozen Butternut Vine Squash Chunks, defrosted
  • 2 echalion shallots, finely sliced
  • ¼ tsp chilli flakes
  • 1 clove/s garlic, crushed
  • 80g dried pasta (we used elicoidali rigati)
  • 15g unsalted butter
  • 35g Essential French Soft Goat's Cheese
  • 1 tbsp finely chopped chives


  1. Heat the oil in a high-sided frying pan over a medium-high heat. Dry the squash with kitchen paper, then fry for 5 minutes with a pinch of salt until golden on all sides. Reduce the heat to medium, add the shallots to the pan and cook for a further 8-10 minutes until the shallots are golden and softened and the squash is tender and piping hot throughout. Stir in the chilli and garlic; cook for 2 minutes.

  2. Meanwhile, cook the pasta in a pan of boiling salted water according to pack instructions. Drain, reserving a mugful of the cooking water, then toss with the veg, adding the butter and a little of the reserved water if needed, until the pasta is glossy; season. Dot with the goat’s cheese, then sprinkle with the chives and a little freshly ground black pepper or an extra pinch of chilli flakes.


Typical values per serving when made using specific products in recipe


2,997kJ/ 716kcals



Saturated Fat












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