Butternut squash pasta recipe
 An easy butternut squash pasta sauce for any pasta shape, but ideally tagliatelle. This luxurious, creamy pasta is gently spiced with a hint of nutmeg, cinnamon and cloves. 50g/1¾oz unsalted butter½ tbsp olive oil3 shallots, very finely chopped100–200ml/3½–7fl oz hot vegetable stock350g/12oz peeled and deseeded butternut squash, cut into 1cm/½in cubes2 pinches grated nutmeg2 pinches ground cinnamon2 pinches ground clovespinch ground black pepper6–8 young sage leaves, torn 150g/5½oz tagliatelle150ml/5fl oz single creamfreshly grated Parmesan (or alternative vegetarian hard cheese), to servesalt 50g/1¾oz unsalted butter ½ tbsp olive oil 3 shallots, very finely chopped 100–200ml/3½–7fl oz hot vegetable stock 350g/12oz peeled and deseeded butternut squash, cut into 1cm/½in cubes 2 pinches grated nutmeg 2 pinches ground cinnamon 2 pinches ground cloves pinch ground black pepper 6–8 young sage leaves, torn 150g/5½oz tagliatelle 150ml/5fl oz single cream freshly grated Parmesan (or alternative vegetarian hard cheese), to serve salt Method Melt a third of the butter with the oil in a large frying pan and sauté the shallots for 2–3 minutes. Add a tablespoon of the stock and a pinch of salt and cover the pan with a lid. Cook gently for 10 minutes, keeping an eye on the sauce and adding a little more stock when necessary. Add the squash and cook for 40 minutes, stirring often, adding a little more stock whenever the pan looks dry. Once the squash is soft, break it up with a fork to make a mash. Add the spices and sage and continue cooking slowly. Cook the tagliatelle in a saucepan of boiling salted water according to the packet instructions. When the pasta is done, reserve a cupful of the water and drain. Add the tagliatelle to the sauce a little at a time, mixing well after each addition. Add a little cream, the remaining butter and the pasta water. Keep adding slowly until everything is incorporated. Serve topped with grated Parmesan. Melt a third of the butter with the oil in a large frying pan and sauté the shallots for 2–3 minutes. Add a tablespoon of the stock and a pinch of salt and cover the pan with a lid. Cook gently for 10 minutes, keeping an eye on the sauce and adding a little more stock when necessary. Melt a third of the butter with the oil in a large frying pan and sauté the shallots for 2–3 minutes. Add a tablespoon of the stock and a pinch of salt and cover the pan with a lid. Cook gently for 10 minutes, keeping an eye on the sauce and adding a little more stock when necessary. Add the squash and cook for 40 minutes, stirring often, adding a little more stock whenever the pan looks dry. Add the squash and cook for 40 minutes, stirring often, adding a little more stock whenever the pan looks dry. Once the squash is soft, break it up with a fork to make a mash. Add the spices and sage and continue cooking slowly. Once the squash is soft, break it up with a fork to make a mash. Add the spices and sage and continue cooking slowly. Cook the tagliatelle in a saucepan of boiling salted water according to the packet instructions. Cook the tagliatelle in a saucepan of boiling salted water according to the packet instructions. When the pasta is done, reserve a cupful of the water and drain. Add the tagliatelle to the sauce a little at a time, mixing well after each addition. Add a little cream, the remaining butter and the pasta water. Keep adding slowly until everything is incorporated. When the pasta is done, reserve a cupful of the water and drain. Add the tagliatelle to the sauce a little at a time, mixing well after each addition. Add a little cream, the remaining butter and the pasta water. Keep adding slowly until everything is incorporated. Serve topped with grated Parmesan. Serve topped with grated Parmesan. Recipe tips Skin and de-seed the butternut squash before you weigh it.