With fresh sage, onion and sweet tender butternut squash, this butternut and cheese penne pasta dish is really filling. Pinenuts can be quite expensive but If you've already got pine nuts in your kitchen add them in as a tasty extra to this dish that will please both vegetarians and meat lovers.
Cooking time? 20 minutes
Serves 4
Ingredients priced from Asda
2tbsps oil
1 onion, peeled and chopped £0.19
1 clove garlic, peeled and chopped £0.19
1tsp dried chilli flakes, optional
1 butternut squash, peeled, deseeded and cubed (about 800g/1½lb prepared weight) £1.35
400ml hot vegetable stock £0.80
250g penne pasta £0.50
About 20 sage leaves £0.76
3tbsps vegetable oil
125g goat’s cheese £1.38
2tbsps pine nuts, toasted (optional but tasty) £2.90
Salt and freshly ground black pepper
Total £ 8.07
Goats cheese has quite a salty kick to it so if you prefer why not use small chunks of mature cheddar instead. Replace pine nuts for pumpkin seeds if you or someone else has an allergy (or just doesn’t like them!) Have fun with it and make it your own.
Cooking Method
Warm the oil in a large frying pan over a medium heat and cook the onion for 5 mins, stirring occasionally. Add the garlic and chilli flakes (if using!) then the squash and stock. Simmer until the squash is tender and the stock almost absorbed — about 15 mins should do but keep an eye.
Meanwhile, cook the penne in a pan of boiling salted water for 8-10 mins, and fry the sage leaves, a few at a time, in a small pan, in the oil. Drain them on kitchen paper. Drain the pasta and tip into the squash mixture.
Serve the pasta in hot bowls, top with broken cheese pieces, pine nuts, seasoning and the fried sage leaves. Drizzle with the sage-flavoured oil, if you want!
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