Orecchiette with Creamy Butternut Squash and Sage Brown Butter

Ingredients

• 400 g orecchiette
• 600 g butternut squash, peeled and cubed
• 60 g butter
• 12 fresh sage leaves
• 200 ml vegetable stock
• 100 ml double cream
• 60 g parmesan, finely grated
• 0.5 tsp nutmeg

Method

1. 1

   Cook the squash in the vegetable stock in a covered saucepan for 15 minutes until completely tender. Add the cream and nutmeg, then blitz with a hand blender until smooth. Season well.

2. 2

   Cook the orecchiette in a large pan of salted boiling water according to packet instructions. Reserve pasta water then drain.

3. 3

   Meanwhile, melt the butter in a small frying pan over a medium heat. Once foaming, add the sage leaves and fry for 1–2 minutes until crisp and the butter is golden and nutty. Remove the sage and set aside.

4. 4

   Toss the drained orecchiette through the squash sauce, adding pasta water to loosen to your liking.

5. 5

   Serve in warm bowls, drizzled with the brown butter, topped with crisp sage leaves and a generous grating of parmesan.