Roast Squash Pasta with Sage Brown Butter Sauce + Mozzarella
A simple but effective dinner using leftover squash, perfect for a rainy Monday in London.
Ingredients
Directions
- 1
Preheat the oven to 190C degrees + add the squash to a large baking tray. Toss in olive oil, salt + pepper + place into the middle of the oven for 25mins or until golden.
- 2
While that roasts, make the sauce! Set a large frying pan to a medium to high heat + add the butter to melt. Once melted, turn down the heat + allow it to slowly turn a slightly darker golden + it will give off a hazelnut aroma.
- 3
At this point quickly add 2 spoons olive oil, followed by the garlic + sage. Let it simmer gently for 2-3 mins. Then mix in the cheese + roast squash. Season with a pinch of salt + lots of pepper.
- 4
Cook the pasta to the packets instructions + towards the end of cooking, save some pasta water. Add this + the pasta to the squash + toss through for 20 seconds on a high heat.
- 5
Check seasoning + plate up with the mozzarella + crispy shallots on top.
