Ingredients
12 total- 1 tsp of olive oil
- 400 g of butternut squash
- 2 thyme sprigs, leaves only
- 1 small onion, finely chopped
- 1 garlic clove, grated or minced
- 100 ml of white wine
- 150 g of creamy mild blue cheese
- 200 ml of crème fraîche
- 4 tbsp of red onion marmalade, to serve
- 40 g of walnut halves, toasted and roughly chopped, to serve
- 1 tbsp of butter
- 250 g of fusilli (or another short pasta of your choosing)
Method
7 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4 and line a large baking tray with baking parchment.
Step 2
Add the butternut to the tray in a single layer, drizzle over 1 tbsp olive oil, scatter over the thyme leaves and season with a generous pinch of salt and coarse ground black pepper. Roast in the oven for 35-40 mins until soft.
Step 3
Towards the end of the butternut’s cooking time, make the blue cheese sauce. In a large pan, melt the butter and remaining 1 tbsp oil together over a medium heat. Add the onion, lower the heat and cook until soft and translucent, approx. 8-10 mins, then add the garlic and cook for another 2 mins.
Step 4
Add the wine, turn up the heat and simmer until reduced by half. Lower the heat, add the blue cheese and crème fraîche, then simmer for 10-15 mins until melted together and the sauce thickens, stirring occasionally.
Step 5
Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to the packet instructions until al dente. Reserve 2 tbsp of the pasta water, then drain the pasta and set aside.
Step 6
Add the drained pasta, butternut and reserved pasta water to the pasta sauce and stir well. Season with salt and pepper to taste.
Step 7
Serve the pasta with 1 tbsp red onion marmalade dolloped onto each portion and toasted walnuts scattered on top.