Scott’s creamy butternut squash pasta

Hi, Its Scott, here and back with the first recipe of the new year and I always find myself craving simple meals this time of the year after all the festive feasting weather that be simple to make or simple because it’s made up of a just few ingredients.

And this recipe fits the bill and was actually recommended by one of the listeners the recipe he shared was taken from a recipe website. So, I have taken a look and come up with my take on it, so we have an inspired by but original veg grower podcast dish his reasoning for sharing the original recipe was because it was simple, quick and extremely tasty and I couldn’t agree more and think I have stuck to those principles in this dish.

And it is creamy squash pasta with rocket, chilli and pangrattato.

The pangrattato is optional here but I think it well worth making also known as poor man’s parmesan and is basically fried seasoned breadcrumbs and great for sprinkling on pasta, soups and salads and is great way of using up stale bread.

So, lets head to the kitchen and see how its made.

For this recipe you will need:

For the pasta

800g squash diced small I used butternut because that’s what I grew from the supporter pack you could use what you have.

2 cloves of garlic crushed.

150g diced white onion.

1 sprig of rosemary stem removed about 2g.

5 sage leaf’s.

1 red chilli I used a mild one.

Hand full of rocket or you could use baby leaf spinach or micro greens

40g butter

60ml double cream

30g parmesan

30ml water

For the pangrattato

200g of breadcrumbs best made from stale bread

40g butter

30ml olive oil

1 clove of garlic crushed.

Fresh rosemary chopped about a 1tsp

And the zest of a quarter of a lemon


Place all of the ingredients for the pasta minus the cream, parmesan, rocket and water in a roasting tray cover tightly with tin for and bake in a pre-heated oven set a 180c for 40 minutes to 1 hr or until the squash is very soft.

Whilst that’s happening make the pangrattato do this by frying the breadcrumbs, rosemary and garlic in the butter and olive oil on a medium heat until golden brown and crispy this should take about 5 minutes then remove from the heat and finish with the lemon zest and salt and pepper this can now be stored for a week of two.

Once the squash is ready remove from the oven and transfer to a pan and add the cream water and parmesan and bring to a boil then blitz with a stick blender or in a food processor then season with salt and pepper.

Now all that is left to do is cook you desired pasta as per instructions on the packet then mix with the sauce and fold in the rocket to wilt and serve with a generous sprinkling of pangrattato.

And that’s it done just a quick thankyou to the listener for sending the suggestion in it certainly inspired me to create this version.

And that’s it from me until next week.

One thought on “Scott’s creamy butternut squash pasta

Leave a Reply

Your email address will not be published. Required fields are marked *