Pasta with Butternet Squash, Chile, and Parmesan Sauce
- 8 ounces butternut squash - peeled, seeded, and diced
- 1-2 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper
- 1 garlic clove, crushed
- 1/2 red hot chile, seeded and finely chopped
- 8 fresh sage leaves, torn into pieces
- 1/2 cup half-and-half
- 1/4 cup freshly grated parmesan cheese, plus extra to finish
- 12 ounce shell-shaped pasta
Preheat the oven to 400 degrees. On a baking sheet, toss the squash with enough olive oil to coat, season it well with salt and freshly ground pepper, and spread it in an even layer. Roast for 30 minutes or until soft. Remove it from the oven and leave to cool for a few minutes.
Meanwhile, cook the garlic, chile, and sage in a little olive oil over low heat for 1-2 minutes until fragrant.
Once the squash has cooled slightly, put into a blender or food processor. Add the half-and-half, parmesan, garlic mixture, plenty of black pepper, and a little salt. Process to a fine puree, adding 1-2 tablespoons of water if needed.
Cook the pasta in a pot of salted boiling water until al dente, and drain it in a colander. Quickly reheat the sauce in the pasta pot, adding more water if it seems too thick. Put the pasta back into the pot and mix it well, allowing the sauce to coat the pasta. Serve with plenty of freshly grated parmesan to finish.