Whole wheat pasta with squash, sage and hazelnuts

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Butternut squash200 g
• Hazelnuts10 g
• Fresh sage3 g
• Extra virgin olive oil1 teaspoon
• Parmigiano Reggiano10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, nuts,

In season: September – December

Method

1. Preheat the oven to 200 °C (conventional) and line a baking tray with baking paper.
2. Peel the butternut squash with a vegetable peeler, remove the seeds and cut into roughly 1.5 cm cubes; spread them on the tray with a pinch of salt and roast at 200 °C for 20 minutes, turning halfway, until soft and golden at the edges.
3. Meanwhile bring a pan of water to the boil for the pasta and salt it once it boils; toast the hazelnuts in a dry frying pan over medium heat for 3–4 minutes, until fragrant, then chop roughly.
4. Add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes, until al dente.
5. Meanwhile heat the olive oil in the frying pan over medium heat with the fresh sage leaves for 1–2 minutes, until crisp; turn off the heat.
6. Drain the pasta, keeping a small ladle of the cooking water, and toss it in the pan with the squash and sage for a minute, loosening if needed.
7. Finish with the hazelnuts, grated Parmigiano and black pepper.