Hey there friends, I’m back. With a lovely squash and tagliatelle recipe for you. I decided on the spur of the moment to take a little break from the world of blogging and social media and spend some time with my family for the last few precious weeks of summer, and it was so lovely. I try and take a digital break about twice a year and it does me the world of good, I never realise how much I need it until I’m disconnected a day or two and I start to relax and feel less tense, if you’re not doing it already, try it, I highly recommend it 😉
So summer, how was your summer? We have had a great summer, the weather was more than kind to us and we made the most of it with lots of lovely days out with friends and family and a lovely trip away to Devon. Ah take me back to Devon, I really didn’t want to leave it and I wasn’t they only one, there were tears of sadness in the car when we left, we had the best time there. We spent most of our time in the sea, on the beach, eating fish and ice cream, making memories and taking photos, so yep my kind of perfect holiday.
But Autumn is starting to creep in, and I am ready for her. I am ready for the crispness in the air, the crunch of leaves under foot, and the colours of autumn, they are my favourite thing. I am ready for the apples and the squash, the pies and the crumbles, for the soups and the stews and the wooly hats and scarves. I always feel happiest in autumn, maybe it’s my soul season. And because I’m ready I have this very autumnal pasta dish for you, this lovely butternut squash with tagliatelle, say hey Autumn show me all the colours!
This butternut squash & sage tagliatelle is a real pleaser, everyone I have cooked it for loves it. The butternut squash is roasted so it’s sweet and soft, it mingles nicely with courgette, shallot, garlic and sage. All combined with the sweet creaminess of the taleggio and a little crunch from the walnut and pumpkin seed crumble this dish will make you happy to celebrate autumn and her fruits.
Before you run off to make this, I just wanted to say thank you, thank you for sticking with me and for reading this little food blog, for all the comments, shares and likes, thank you x
Butternut Squash & Sage Tagliatelle
- 350 g butternut squash (about half a medium squash), peeled and cut into cubes
- 2 tbs olive oil
- 1 large red shallot (75g) finely chopped
- 2 cloves of garlic , thinly sliced
- 30 g walnuts , chopped finely
- 20 g pumpkin seeds , finely chopped
- 1 small courgette , sliced
- 250 g wholewheat tagliatelle
- 100 g taleggio cheese
- A little ground back pepper & a pinch of sea salt
- A little extra virgin olive oil for serving (optional)
- For crispy sage leaves:
- 1 tbs olive oil
- 4 or 5 sage leaves
- Pre heat the oven to 200 degrees C, I use a fan assisted electric oven so please adjust according to the oven you have.
- Place the butternut squash on a baking tray with 1 tablespoon of olive oil, mix well then season with a little black pepper and a small pinch of sea salt. Place in the middle of the oven and roast for 40 minutes, until the edges of the butternut squash are dark and the flesh is soft.
- While the squash is roasting, chop up the walnuts & seeds, place in small serving bowl and mix well.
- Place a large bowl of water on to boil and cook the pasta.
- Heat a tbs of olive oil in large sautee pan, add the chopped shallot and cook gently for 10 minutes. Add the sage and garlic and cook for another minute or two. Then add the courgette and cook until tender.
- If you are making the crispy sage garnish now would be a good time to make them. Heat a small skillet with a tablespoon of olive oil, drop the sage leaves into the oil, let them cook for just 3 or 4 seconds then carefully take them out and place on some kitchen paper until you are ready to use them.
- When the butternut squash and pasta are cooked add them to the pan with the courgettes, mix well then tear off some chunks of cheese and add them to the pasta, let the cheese melt in a little. Sprinkle a tablespoon of the walnut and seed crumb over the pasta, drizzle a little extra virgin olive oil over the pasta and then top with the crispy sage leaves if using. Serve immediately.