Thursday, 18 August 2011
Butternut Squash Pappardelle (Rainbow Recipes - Orange)
So, Red was a disaster, how will Orange fare? With pasta involved in any shape or form, I know the chances of a clean plate are pretty good, but there is always that breath-holding moment where it could go either way!
This is really an autumn dish and although I don’t want to admit that summer is on the way out, delicious, hearty food like this makes me a little happier about the prospect of the evenings drawing in….sort of. This is an easy lunch to make for the whole family, Nick loves this dish.
This recipe will serve 4.
1 butternut squash
4 rashers bacon
2 tbsp crème fraiche
1 tsp dried sage
2 tbsp olive oil
parmesan cheese, for grating on top
1. Heat the oven to 220°C. Cut the butternut squash into chunks (you can peel it if you want but it’s not necessary, do take the seeds out though). Cut the bacon into small pieces (using scissors makes this job easy), put them on to a baking tray and mix with the olive oil and a little salt and pepper. Cover with foil and roast in the oven for 50 minutes. Half way through the cooking time remove the foil and sprinkle on the dried sage.
2. Remove from the oven, keep ¼ of the butternut squash and bacon to one side and puree the rest with a hand blender adding the crème fraiche. Meanwhile cook the pappardelle according to the instructions on the packet.
3. Mix the pasta with the butternut squash puree. Chop up the remaining ¼ of the butternut squash into small pieces and mix in with the pasta. Serve immediately covered in loads of grated parmesan.
The great news is that Oscar loved it. If he knew how to lick his bowl clean I think he would have done.
Rainbow results to far:
Red – Big Fat 0/5
Orange – Super Successful 5/5
Fingers firmly crossed for Yellow.