ORECCHIETTE PASTA WITH BALSAMIC ONION SAUCE, SAGE, PEACANS AND ROASTED SQUASH

Ingredients (serves 2):

  • 1 small squash

  • 300 g onions, sliced  

  • 10 g sage leaves 

  • 30 g pecan nuts 

  • 200 g orecchiette pasta

  • 2 tbsp unsalted butter

  • Olive oil 

  • 1 tbsp balsamic vinegar 

  • Salt & pepper 

Method:

Preheat the oven to 190 C/170 fan/5 gas mark. Cut the squash skin-on in wedges. Place on a lined baking tray, drizzle with olive oil, season with salt and pepper. Roast for 20-30 minutes, until tender and slightly caramelised. 

Bring a large saucepan of salted water to the boil. Cook the orecchiette pasta until al dente. Reserve about a mug of pasta water, drain and set aside. 

Heat 2 tbsp of olive oil and the butter in a large frying pan. Cook the onions, sage leaves and pecan nuts for 15 minutes, or until soft and caramelised. Add the balsamic vinegar and cook for 3-4 minutes, until slightly reduced and the onions nicely coloured. 

Tip the pasta into the onion mixture, add a couple of tbsp of the pasta water, and toss well. Season to taste with salt and pepper. 

Divide between plates, top with the roasted squash and enjoy!

Camille Aubertsquash, onion, sage, pastaComment