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TAGLIATELLE WITH BUTTERNUT SQUASH, HAZELNUTS AND CRISPY SAGE

There are many versions of classic pasta dishes but this take on squash pasta is such a great comfort food. This is a relatively quick but very tasty dish which satisfies the whole family at my house. The savouriness of the sage adds an extra lift. You can use dried or fresh pasta.

Serves: 4

Preparation time: 15 minutes

Cooking time: 35 minutes

1 butternut squash, peeled, halved, deseeded and diced

2 bay leaves

4 sprigs of thyme

½ nutmeg, grated

75g butter

80g blanched hazelnuts, roughly chopped

20 sage leaves

350g tagliatelle pasta

sea salt and freshly ground black pepper

Put the diced squash in a medium saucepan, cover with cold water, season with a generous pinch of salt and add the bay leaves and thyme. Bring to the boil and simmer for 20–25 minutes until tender, then strain off the water and remove the bay leaves and thyme sprigs.

Add the nutmeg and 25g of the butter and lightly mash the squash. Season to taste and keep warm.

Heat the remaining 50g butter in a large frying pan over high heat. When foaming, add the hazelnuts and sage. Season with sea salt and pepper and cook for 5–8 minutes until golden and crispy, and the butter has browned.

Cook the tagliatelle according to the packet instructions. Drain and mix with most of the hazelnut and sage butter. Gently mix through the butternut squash mash and serve, topped with the remaining hazelnut, sage and brown butter.