Butternut Squash & Burrata Pasta

A big old bowl of butternut and burrata rigatoni. Perfect for a midweek meal, or using up the ends of veg in the fridge. If you get the hang of this super simple base, you can start to change the veg. So if you don’t want squash, you could use kale/cavolo nero/carrots/broccoli etc. If you’re using greens, use less liquid to preserve the colour. Please note, you will need a food processor or a hand held blender for this recipe and a large pan with a lid.

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Ingredients

onion 1 (chopped)
garlic cloves 2 (crushed)
mixed chillies 1 (chopped)
butternut squash 1 (diced)
chicken stock cube 1 (crumbled)
rigatoni pasta 300 g
butter 30 g
crème fraîche 1 tbsp
burrata 150 g
Parmesan 1 tbsp
chilli oil 2 tbsp

Method

Prep the ingredients

Peel and chop the onion. Peel and crush the garlic. Finely chop the mixed chilli, remove the seeds if you prefer less heat. Peel and dice the butternut squash.
Make up the chicken stock cube with 125ml boiling water per serving (so if you’re cooking for 4, you’ll need 500ml).

Cook the pasta

Cook the rigatoni according to the packet instructions. Drain when cooked.

Cook the sauce

While the pasta is cooking, start making the sauce. Heat the butter in a large pan over a medium heat. Add the onions, season with salt and cook for 2-3 minutes.
Add the garlic and chilli and cook for another minute.
Add the butternut squash and add the chicken stock. Bring to a simmer, cover with a lid and leave to simmer for 10 minutes. After 10 minutes, remove the lid and let is simmer so that the liquid reduces.

Purée the butternut squash sauce

When most of the liquid has evaporated, remove the butternut squash sauce from the pan.
To purée the sauce - to a food processor, add the cooked butternut squash and crème fraîche, blitz until smooth.

Assemble the dish

Return the butternut squash purée to the pan, add the drained pasta, stir to combine and warm through.

Plate Up

Plate up - serve the butternut squash rigatoni topped with burrata, some Parmesan and a drizzle of chilli oil. Enjoy!

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