Caramelised butternut squash & shallot pasta

Tangy goat’s cheese provides an elegant foil to the subtle sweetness of the caramelised vegetables. Swap in crème fraîche, cream cheese or feta, if you prefer.

Ingreadient

• 1 tbsp olive oil
• 100g Cooks’ Ingredients Frozen Butternut Vine Squash Chunks, defrosted
• 2 echalion shallots, finely sliced
• ¼ tsp chilli flakes
• 1 clove/s garlic, crushed
• 80g dried pasta (we used elicoidali rigati)
• 15g unsalted butter
• 35g Essential French Soft Goat's Cheese
• 1 tbsp finely chopped chives

Step by step

1. Heat the oil in a high-sided frying pan over a medium-high heat. Dry the squash with kitchen paper, then fry for 5 minutes with a pinch of salt until golden on all sides. Reduce the heat to medium, add the shallots to the pan and cook for a further 8-10 minutes until the shallots are golden and softened and the squash is tender and piping hot throughout. Stir in the chilli and garlic; cook for 2 minutes.
2. Meanwhile, cook the pasta in a pan of boiling salted water according to pack instructions. Drain, reserving a mugful of the cooking water, then toss with the veg, adding the butter and a little of the reserved water if needed, until the pasta is glossy; season. Dot with the goat’s cheese, then sprinkle with the chives and a little freshly ground black pepper or an extra pinch of chilli flakes.