Pappardelle with Butternut Squash and Blue Cheese

Pappardelle-with-Squash-and-Blue-Cheese-(4391)

What a long recipe title this is! The story behind this is simple enough though, with some simple steps. It goes like this:

Step 1: Buy Nigella Book.

Step 2: Read every page intently and stick post-its to every page.

Step 3: After careful consideration choose 1 recipe…yes…just one. O-N-E I said!

Step 4: Run to the market & fill your bag with veggies for…what…20 recipes???

In the end one recipe made it through, and it’s amazing. In my view, you really cannot avoid using blue cheese, but since it’s not my recipe I can tell you that Nigella suggests some substitutions (Cheshire or Wensleydale cheese for those in the UK, or maybe some ricotta salata if you’re in the Mediterranean). Instead of butternut squash you can easily use pumpkin. So here’s the recipe with my variations. Go on…invite 4 friends for lunch and try this out. They will love it and so will you. You need:

  • 1 large butternut squash (or 800g cubed pumpkin)
  • 1 large onion, finely chopped
  • 2 tablespoons mild olive oil (not extra virgin)
  • 1 teaspoon paprika
  • 1 tablespoon unsalted butter
  • 3 tablespoons red wine or red vermouth
  • 125 ml water
  • 1-2 tablespoons red wine vinegar
  • pinch of salt
  • 2 tablespoons dried sage
  • 100g pine nuts
  • 500g fresh pappardelle (tagliatelle will also do nicely here)
  • 125g blue cheese
  1. Peel and cut the butternut squash or pumpkin into approximately 2cm cubes. Gently fry the chopped onion in the olive oil (into a pan that is big enough to hold both the sauce and the pasta in the final stage of cooking). Add the paprika when the onion turns golden in colour.
  2. Add the butternut (or pumpkin) cubes and butter into the pan and stir well. When the butternut squash is completely covered with the onion and butter add the wine (or vermouth), water and red wine vinegar. Let the ingredients bubble for a minute or so, put the lid on the pan, turn the heat down and simmer for about 25 minutes or until the butternut squash is soft but not falling apart. Add the dried sage during the last few minutes.
  3. In the meantime cook the pasta as per packet instructions and lightly toast the pine nuts. Tip the nuts in a container and let them cool. Don’t be a klutz like me and burn the pine nuts! Keep an eye on them at all times.
  4. Check the sauce to see if the squash is tender. If not let it simmer for another few minutes. Add a pinch of salt for extra seasoning but not too much. When pasta is cooked add this to the sauce and mix thoroughly.
  5. Serve either in one big serving dish or in 4 individual portions. Crumble in the blue cheese and sprinkle the pine nuts.

    Enjoy it – you will want more!

    Rob x

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