Crispy Sage & Squash Stelline
This recipe delivers a solid 10 on the autumn comfort food scale…. It’s also extremely friendly on the pocket (72p for a bag of the Stelline & 64p for an onion squash I used across three dishes) and so simple to make!
Ingredients
Directions
- 1
Gently fry off shallot and garlic for a couple of minutes in olive oil.
- 2
Add the pasta and stir well. Continue frying for another minute to lightly toast the pasta.
- 3
Pour in the water/ stock and stir well & frequently to avoid the Stelline sticking to the pan.
- 4
Cook on a rolling simmer/ gentle boil for around 7 minutes.
- 5
Add in 2 crescents of squash that you’ve chopped into small pieces. Cook for another minute or so.
- 6
Using a masher, shandy the squash so it blends with the water/ stock to create this gorgeous orange hued sauce.
- 7
Check seasoning and adjust to your taste.
- 8
Serve with crumbled sage leaves over the top, a crescent of squash and a generous pour of olive oil.
