Butternut squash and saffron pappardelle recipe
This recipe is such a fast and easy dish to create and a great way to use up any leftover roast butternut squash. Crumble in Cashel blue cheese, creamy and chalky in texture with a unique ashy, smoky flavour. Next, a little crème fraîche to loosen it up and then comes the sunshine, as threads of saffron share their smokiness and enchanting colour with the sauce.
Tip: You can use roquefort if you can't find Cashel blue cheese.
Ingredients
- 600 g butternut squash
- 2 tbsp olive oil
- 200 ml crème fraîche
- 100 g Cashel blue cheese
- 0.5 tsp saffron threads
- 250 g fresh pappardelle
- 20 g pumpkin seeds
- 1 pinch sea salt and freshly ground black pepper
- 21.2 oz butternut squash
- 2 tbsp olive oil
- 7 fl oz crème fraîche
- 3.5 oz Cashel blue cheese
- 0.5 tsp saffron threads
- 8.8 oz fresh pappardelle
- 0.7 oz pumpkin seeds
- 1 pinch sea salt and freshly ground black pepper
- 21.2 oz butternut squash
- 2 tbsp olive oil
- 0.8 cup crème fraîche
- 3.5 oz Cashel blue cheese
- 0.5 tsp saffron threads
- 8.8 oz fresh pappardelle
- 0.7 oz pumpkin seeds
- 1 pinch sea salt and freshly ground black pepper
Details
- Cuisine: Italian
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Serves: 2
Step-by-step
- Preheat the oven to 180°C/356°F/gas mark 4.
- Halve the butternut squash and peel away the outer skin (use a good-quality vegetable peeler to make the task easier). Slice the squash into quarters and scoop out and discard the seeds, then cut the flesh into 1cm (0.4 inch) cubes.
- Spread the squash out in a roasting tray, drizzle with the olive oil and season with salt and pepper. Roast for 35 minutes (you will notice the squash turning wrinkly), stirring every 10 minutes to ensure that it is well coated with the oil.
- While the squash finishes roasting, place a frying pan over a low heat, add the crème fraîche and cheese, and whisk together.
- Whisk in the saffron and season with salt and pepper. Cook for a further 3 minutes until the sauce begins to thicken.
- Bring a large saucepan of salted water to the boil over a high heat. Stir the pasta into the boiling water and cook for 3 minutes only. Be careful as it can very easily overcook.
- Drain the pasta and return to the saucepan.
- Stir in the blue cheese and saffron sauce, and the roasted squash. Toss together really well then transfer to a warmed serving dish. Sprinkle the pumpkin seeds on top before serving.
This recipe is from Clodagh's Suppers: Suppers to celebrate the seasons by Clodagh McKenna. Published by Kyle Books, £20. Photography by Dora Kazmierak.
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