Squash and Taleggio Pasta

I’m quite obsessed with the combination of squash and taleggio. The sweetness of the veg and the funk of the cheese is quite frankly a delight. Get nutmeg involved too, and you have a very good time on your hands.

Serves 2

1 clove of garlic

220g butternut squash

200ml chicken or veg stock

20g breadcrumbs

8 leaves of sage

200g pasta of your choice

150g mascarpone

100g taleggio

25g parmesan

a fresh nutmeg

salt, pepper and olive oil

1. Peel and finely slice your garlic. Peel and chop your squash into 2cm cubes.

2. Heat 2 tbsp of olive oil in a saute pan over a low heat. Cook it for about a minute, letting the garlic gently sizzle. When it is fragrant, but before it goes brown at the edges, add your squash to the pan. Pour in your stock, then pop a lid on the pan, and let is simmer on a low heat for 15 minutes.

3. Bring a large pan of water to a boil, and salt it generously. 

4. Finely slice your sage. Heat a frying pan over a medium heat with 3 tbsp olive oil, then add your breadcrumbs and sage. Fry these for about 5 minutes until the breadcrumbs are crisp and golden. Season with a pinch of salt.

5. Tip your pasta into the water, and cook it until it is al dente.

6. Once your squash cooking time is up, remove the lid from the pan and mash up your squash with a spoon. Add your mascarpone and taleggio, and let it all melt down over a low heat. Grate in your parmesan and lots of nutmeg.

7. Lift your pasta out of the cooking water with a slotted spoon, and drop it directly into the sauce. Add a splash of pasta cooking water, and give it all a really good mix. Season to taste with salt and pepper.

8. Spoon your pasta into bowls, then top it with your breadcrumbs and a little more parmesan. Serve it up.