Pappardelle With Butternut Squash, Blue Cheese And Pine Nuts

1. 1

   Fry the onion in the olive oil over a medium heat in a large, heavy-based pan that can accommodate all the pasta later. After about 10 minutes, add the paprika. Add the cubed butternut squash, then add the butter, stirring everything together well in the pan. Add the Marsala and water. Once the mixture starts to simmer, put the lid on, turn down the heat and simmer for about 20 minutes, or until the squash is tender but still holds its shape. Season to taste (keeping in mind that the cheese will be salty too), then sprinkle the sage into the squash mixture, reserving some to garnish.

2. 2

   Meanwhile, cook the pasta in a large pot of boiling, salted water according to the packet instructions. Toast the pine nuts in a separate hot, dry pan, tip them into a bowl and set aside.

3. 3

   Before you drain the pasta, reserve a mugful of the cooking water. Add the drained pasta to the squash and slowly stir to combine. Add some of the pasta cooking water to help the sauce emulsify, then add the blue cheese and half the pine nuts. Gently combine, then sprinkle the remaining pine nuts and sage on top and serve.

* Per serving · 4 servings · Values may vary.