Caramelised butternut squash & shallot pasta

Name: Caramelised butternut squash & shallot pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 1 tbsp olive oil; 100 g Cooks’ Ingredients Frozen Butternut Vine Squash Chunks, defrosted; 2 echalion shallots, finely sliced; ¼ tsp chilli flakes; 1 clove/s garlic, crushed; 80 g dried pasta (we used elicoidali rigati); 15 g unsalted butter; 35 g Essential French Soft Goat's Cheese; 1 tbsp finely chopped chives

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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Vegetarian

Serves1
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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Ingredients

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

Method

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.
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.