Recipe

A pumpkin-tastic twist on an Italian classic.

Serves: 4 people   |   Prep time: 40 minutes   |   Cooking time: 15 minutes

Italian   |   Main   |   Vegetarian

  

Ingredients

• 850g Pumpkin/Butternut Squash, peeled and cubed, keeping seeds for later
• 1 medium Brown Onion, peeled and sliced into quarters
• 4 Garlic Cloves, skins left on
• 300g Spaghetti
• 75ml Double Cream
• 100g Parmesan, grated
• ½ tsp Chilli Flakes
• Fresh Parsley, roughly chopped
• Olive Oil
• Salt and Pepper
• Optional – serve with a Rocket Salad

  

Method

1. Pre-heat your oven to 180°C (fan). Tip the diced pumpkin, or butternut squash, garlic cloves and onion into a baking dish. Drizzle over a little olive oil and season well with salt and pepper. Roast for 25 minutes, until the pumpkin is soft and starting to caramelise.
2. Wash the pumpkin seeds and tip into a baking tray with a little oil and roast for 10 minutes, until crisp and fragrant. Set aside.
3. Cook the spaghetti according to packet instructions.
4. Remove the pumpkin and other veg from the oven and tip into saucepan, squeezing the garlic out of their skins to reveal the buttery innards. Using a handheld blender, blitz the pumpkin, onion and garlic together, adding a splash of the cooking water from the pasta to help loosen it into a creamy sauce. Stir in the cream and the parmesan.
5. Tip the drained pasta into the pan with the sauce and stir so the pasta is coated. Serve in deep bowls, add more parmesan cheese, the crispy pumpkin seeds and finish with the fresh parsley and chilli flakes. Serve with a rocket salad.