Thursday, 16 December 2010

Triple Pumpkin Pasta

Serves 4

1 large butternut squash
pasta of your choice
4 tbsp toasted pumpkin seeds
toasted pumpkin oil
extra virgin olive oil
freshly ground black pepper
sea salt
frehsly grated parmesan
1 sprig of fresh rosemary, leaves stripped and very finely choppped

1. Cut the squash in half and remove the seeds. Cut into segments.
2. Place the squash segments in a roasting tray, season with pepper and salt and drizzle with olive oil.
3. Place in the oven and roast for 30-45 minutes at gas mark 6-7/ 220 °C until soft.
4. Boil the pasta in salted water.
5. In the meantime, chop the squash into bite-sized chunks.
6. Distribute the pasta and squash evenly into four bowls.
7. Drizzle with a little olive oil and pumpkin oil and sprinkle with fresh rosemary, pumpkin seeds and freshly grated parmesan.

Use any pumpkin variety you fancy apart from the really large ones. They're great for carving and soup but not that tasty otherwise.

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