Ingredients
For the pasta
- Olive oil |Generous drizzle|
- Butternut squash |600g| about half a regular squash, peeled and cut into 1–2cm chunks
- Banana shallots |2| roughly chopped
- Garlic cloves |3| finely chopped
- Red chillies |1–2| finely chopped
- Vegetable stock |800ml|
- Orecchiette |220g|
To serve
- Parmesan, pecorino or vegetarian hard cheese | | grated
- Black pepper | |
Ingredients
For the salad
Method
Sweat the veg
- Heat the olive oil in a large saucepan over a high heat
- Add the squash and sweat, stirring regularly so it doesn’t catch, for 3 minutes until caramelising a little
- Add the shallots, garlic and chilli and fry for another minute until fragrant
- Pour in the stock
- Bring to a simmer, cover and cook for 8 minutes, until the squash is completely tender
Mash
- Uncover and roughly mash the squash in the pan with a potato masher or the back of a spoon, leaving some texture rather than making it completely smooth
Cook the pasta
- Add the orecchiette directly to the pan
- Cook uncovered, stirring regularly, for 8–10 minutes or until al dente, topping up with a splash of water if the liquid reduces too far before the pasta is cooked
Serve
- Divide between bowls
- Finish with a good crack of black pepper and the cheese
Method
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one-pan-butternut-squashed-orecchiette