Post a new Recipe
View all Recipes Edit this Recipe
Photo must be in the format of either a jpg/jpeg, gif or png.
It should not exceed 4 MB.
It should be no smaller than 240 pixels x 240 pixels.
You have to be logged in to be able to add photos for a recipe.
Servings Per Recipe: 4
Amount Per Serving
how is this calculated?
Heat the oil in a large frying pan and add the onion, salt and 2/3 of the rosemary. Sweat gently for 5 minutes, until starting to soften and then stir in the squash.
Pour in the stock, then cover with a tight fitting lid and cook over a medium heat for 12-15 minutes until tender.
If you are using dry pasta, after about 7-10 minutes, put this on.
I also dry fried the pine nuts in a frying pan at this point - it took about 4 minutes - keep an eye on them as they can burn very quickly.
Uncover and mash to a rough puree with a wooden spoon and stir in the nutmeg.
When the pasta is ready, drain but set aside a cupful of the cooking water.
Mix the pasta with the squash and both cheeses, stirring to coat, adding enough cooking water to make a loose, creamy sauce.
Divide between the bowls and sprinkle with the pine nuts, reserved rosemary and a splash of olive oil.
This was brilliant - the squash and goat's cheese combination is heavenly and the extra nutmeg, pine nuts and rosemary all give it that little something extra. Best dish I have cooked in a while. Arabella and I both licked our bowls clean. I can't recommend this recipe enough!
Video file should not exceed 100 MB.
You have to be logged in to be able to add videos for a recipe.