Thursday, 29 December 2011

Recipe

Recipe time at Cantos: a good idea for a quick-ish dinner for four, this.

Butternut squash and sage fusilli

Ingredients

1 medium-sized butternut squash, peeled and chunked
20 fresh sage leaves, chopped
half a pack of salted butter
enough dried fusilli for 4 people
packet of pinenuts/walnuts
juice of 1 lemon and its zest
parmesan
olive oil
fresh thyme

Method

Roast the butternut squash chunks with a drizzle of olive oil and the thyme, until soft, c. half an hour.
Towards the end of that period, bring a pan of water to the boil and put the fusilli on.
Melt the butter in a frying pan and fry the chopped sage leaves and half the lemon zest until the butter browns.
Then toast the pinenuts/walnuts in a dry pan, without blackening them.
Drain the pasta when al dente, and combine all the other ingredients, including the other half of the lemon zest and the juice, in a big pre-warmed bowl---all except for the parmesan which you sprinkle on individual servings with lots of black pepper.

Healthy it's not, but it's absolutely bloody delicious on a cold winter's night. Replace the butter with good olive oil to make it vegan, but if you do remember to season it liberally.

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