Silky squash and blue cheese pasta

We eat squash throughout the year in Spain. In winter we make this pasta, in summer we roast the squash and have it as a salad with rocket, feta and toasted pine nuts. We eat a lot of toasted nuts: our own walnuts in cakes, salads and pesto, pine nuts in salads even though they are so horribly expensive in Spain, and almonds especially as they are our own and so creamy when freshly picked. butternut squash pasta - chopped squash 20-5-13This was originally a Nigella Lawson recipe torn from a magazine, but the page is ragged now and some of the type has rubbed away over the years so this is the way we make it. If we buy the squash it is butternut, otherwise it’ll be a slice of a huge unidentifiable globular squash given to us by our neighbour P. butternut squash pasta - in the pan 20-5-131 onion, chopped
olive oil
1 tsp pimentón picante
½ tsp pimentón dulce
1 large butternut squash, peeled, deseeded and cut into 1-inch cubes
1 tbsp unsalted butter
3 tbsp Marsala or sweet sherry
120 ml water
salt and freshly ground black pepper
6 fresh sage leaves, finely chopped
500g pasta
100g pine nuts
125g any soft blue cheese, crumbled

Fry the onion gently in the olive oil in a large lidded pan, over a medium heat. Don’t let it brown. Add the paprika, stir, then add the squash and butter. Stir well, add the Marsala and water and bring to the simmer. Put the lid on and turn down the heat, simmer for about 20 minutes until the squash is tender but still holds its shape. Add the sage.

Meanwhile, cook the pasta in a large pot of boiling, salted water. Toast the pine nuts in a separate hot dry pan, tip them into a bowl and set aside.

Before draining the pasta, reserve a mugful of the cooking water. Add the drained pasta to the squash and slowly stir to combine. Add some of the pasta cooking water to help the sauce emulsify, then add the blue cheese and half the pine nuts. Gently combine and serve. butternut squash pasta - plateful 20-5-135 to remember
la calabaza – squash
el jerez – sherry
el queso azul – blue cheese
el piñon – pine nut
el pimentón – paprika

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