Roasted Butternut Squash and Pine Nut Pasta with Sage

Name: Roasted Butternut Squash and Pine Nut Pasta with Sage
Cuisine: Irish
Ingredients: 675 g (1 ½ lb) butternut squash; 25 g (1 oz) butter; 2 tbsp olive oil; 1 tbsp chopped fresh sage; 100 g (4 oz) rindless pancetta, cut into lardons; 2 garlic cloves, crushed; 1 red onion, finely diced; 250 g (9 oz) mascarpone cheese; 50 g (2 oz) freshly grated Parmesan; 100 ml (3 ½ fl oz) vegetable stock; 275 g (10 oz) penne pasta; 50 g (2 oz) toasted pine nuts; 1 tsp chopped fresh basil; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; lightly dressed green salad, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This is the kind of pasta dish I tend to make when there’s nothing much left in the fridge. It’s very easy to prepare, and great served with a light rocket salad and a glass of decent wine. If you haven’t got any mascarpone cheese, simply replace with a simple béchamel sauce.

Ingredients

675 g (1 ½ lb) butternut squash
25 g (1

Europe
Ireland
Pasta

Method

Preheat the oven to 200°C (400°F/gas mark 6).

Peel the butternut squash, then cut in half. Scoop out and discard the seeds. Place the butter and 1 tablespoon of olive oil in a roasting tin. Place the tin in the oven for a few minutes to heat up. Cut the butternut squash into bi