Butternut Squash Campanelle Pasta

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Ingredients

• 1 large butternut squash
• Olive oil
• Salt
• Black pepper
• 50g pine nuts
• 225g campanelle pasta
• 5-6 fresh sage leaves
• 100g butter
• 50g grated Parmesan cheese
• Lemon juice
• Chili flakes

Instructions

1. Preheat oven to 450°F. Peel and cut butternut squash into triangular planks, season with olive oil, salt, and pepper, then roast for 10 minutes.
2. Toast pine nuts in the oven for 5-6 minutes until golden brown.
3. Cook campanelle pasta in boiling salted water until al dente, then reserve 250-300ml of pasta water.
4. In a pan, brown 50g of butter with sliced sage leaves. Add reserved pasta water and cooked pasta, then stir to create a sauce.
5. Off heat, add toasted pine nuts, roasted butternut squash, and grated Parmesan. Stir to combine.
6. Serve pasta with a squeeze of lemon juice, more Parmesan, chili flakes, and a drizzle of olive oil.
7. Enjoy your Butternut Squash Campanelle Pasta!

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