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Butternut squash pasta
Fruit and vegetables
3
shallots
, very finely chopped
350g/12oz peeled and deseeded
butternut squash
, cut into 1cm/½in cubes
6–8 young
sage
leaves, torn
Tins, packets and jars
150g/5½oz
tagliatelle
Cooking ingredients
½ tbsp
olive oil
100–200ml/3½–7fl oz hot
vegetable stock
2 pinches grated
nutmeg
2 pinches ground
cinnamon
2 pinches ground
cloves
pinch ground
black pepper
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
150ml/5fl oz
single cream
freshly grated
Parmesan
(or alternative vegetarian hard cheese), to serve
Other
salt
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