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Ingredients

  • 350g peeled pumpkin or squash, diced
  • 2 tbsp olive oil
  • 1 tsp maple syrup
  • 1 onion, chopped
  • 1 clove garlic chopped
  • 200ml white wine
  • 200m chicken or vegetable stock
  • 3 tbsp double cream
  • 3 tomatoes, deseeded and diced
  • 60g parmesan, grated
  • 1 tbsp chopped fresh sage
  • 225g Tagliatelle

Method

  1. Preheat the oven to 180C fan. Put the squash onto a  baking sheet . Pour over 1 tbsp of oil and season. Roast for 20 minutes. Add the  maple syrup  and roast for 2 to 3 minutes.
  2. Heat 1 tbsp of oil in a frying pan. Add the onion and fry for 5 minutes. Add the garlic for 30 seconds. Add wine and reduce by half. Add the stock and reduce by half. Add the cream and sage.
  3. Meanwhile , cook the pasta according to the instructions . Drain and add to the sauce with the tomatoes and parmesan cheese and squash . Toss together and season.
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