Greetings my little food lovers. I hope this day is treating you well. Yippee for it being Friday hey!
Today I wanted to share a delicious dinner idea that Fi and I had earlier this week. Let me start by giving you a bit of background; Fi has been wanting to make this recipe from Country Living for ages and ages and on Tuesday we finally got around to doing it. We changed things a bit so I’m going to add what we did below, so you can either use our version or use the real recipe linked above (it’s for two people).
- 1 butternut squash
- 1/4 cup of double cream
- 30 grams grated parmesan
- 150 grams of penne pasta
- salt and pepper
What to do –
1. First off roast the butternut squash. Peel the vegetable and cut it into chunks, then mix with some olive oil and put into a roasting tin for 40 mins at 200C. [We actually did this the night before so that the squash was all ready to go the next day].
2. Once the squash is roasted set your pasta to cook as per the pack instructions. Meanwhile blend the cream and roasted butternut squash together with a bit of seasoning to make a paste. *At this stage you will have quite a lot of the paste. As there was only the two of use eating, we decided to freeze half of the paste for another day.*
3. Once the pasta is cooked, drain and return it to the saucepan. Now add in half of the parmesan and the butternut squash paste and mix together.
4. Put the mixture into a ovenproof dish and sprinkle with the rest of the cheese.
5. Place in the oven on 180C for about 20 minutes. Basically you want the cheese on top to melt.
6. Now eat!
Guys, I honestly can’t explain how good this tasted! Especially as it was consumed after some half marathon training in the cold and windy weather. I think that made us both appreciate it that extra bit more!
If you try this then do let us know your thoughts.
p.s. we’re planning on using the leftover butternut squash paste for a risotto or something similar, so of course we will update you on how that goes.