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200g fresh pappardelle

Half a butternut squash (pithy bits + seeds removed)

125g mascarpone

A few teaspoons of honey

2 sprigs of fresh rosemary

Parmesan shavings

Salt

Pepper

Pappardelle with butternut squash & mascarpone

preparation 2 mins • you cook for 18 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

This recipe couldn't be simpler and couldn't be tastier. The rosemary infused roast squash with the richness of creamy mascarpone make this a real winner. Pappardelle lends itself perfectly to a dish like this as the larger strands can pick up the big flavours. Top with shavings of parmesan and whilst your waist won't thank you, your taste buds will! This is a two part recipe. In part one we prepare and roast the squash. In part two we cook the pasta and finish everything off!

Baking tray for the squash

Large pan to boil the pasta

Pan to cook/mix the squash and mascarpone

Colander

Spoons to stir

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Before you start, preheat your oven to 180c. Have the squash out in front of you with the rosemary, honey & seasoning alongside. Now click here!

Before you start, have a pan on with salted boiling water for the pasta. Have your other saucepan ready on the hob. Have the squash out in front, the pasta and mascarpone standing by and click here!

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Preheat your oven to 180c, then cut the squash in half so that you have two (melon boat) shapes. Drizzle each half with honey, then season with salt and pepper. Sprinkle the rosemary over and around the squash then roast in the oven for 45 minutes.

After 45 minutes the squash should look nice and browned. Leave to cool for 5 minutes whilst you put a pan on to boil with salted water for the pasta.

Next you need to cut the squash into bite size pieces, and then peel off and discard the skin. Once you've done this, give your hands a wash and then turn on your other pan to a medium heat. Drop the pasta into the boiling water and stir. Allow to boil for 3-4 minutes until it's cooked but still has a bite to it. Put the squash into the other pan and add in the mascarpone. Stir the pan until the mascarpone has melted together with the squash. Once melted, turn the heat down very low and add a pinch of salt and pepper. When the pasta is ready, drain it and then add it in to the squash. Mix it all together, turn the heat off and take the pan over to your work surface.

To serve, spoon some pasta into your pasta bowls and then peel some parmesan shavings on top.

I hope that you enjoy it.

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