Roast Butternut Squash Conchiglioni Rigate with Kiln Roast Trout, Parmesan and Rosemary


Roast Butternut Squash Conchiglioni Rigate with Kiln Roast Trout, Parmesan and Rosemary

conchiglione1This is a quick, and super-simple pasta dish that uses a great autumnal flavour, squash! We’ve used butternut squash here but you could just as easily use up leftover pumpkin at Halloween.

Using large pasta shells works best for this dish, they look fantastic and taste fantastic with all that space for the gooey cheese to melt into!

Ingredients

  • 1tbsp olive oil
  • 100g  RR. Spink & Sons Kiln Roast Trout
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 450g butternut squash or pumpkin, peeled deseeded and grated
  • 1 tsp chopped fresh rosemary
  • 500g large pasta shells
  • 75g ricotta or cream cheese
  • handful of curly parsley, finely chopped
  • Parmesan or Grana Padano to serve

Method

Heat the oil in a large frying pan and fry the onion for five minutes.

Add the garlic, rosemary and grated butternut squash.  Season with salt and pepper and cook for 7-8 minutes or until the squash starts to soften.

Meanwhile cook the pasta in plenty of boiling water following the packet instructions.  Drain well, reserving ½ cup of the pasta water for the sauce.

Add the cream cheese or ricotta to the butternut squash mixture, half the parsley and the pasta water. Mix well to get a creamy sauce.

Toss the pasta with pumpkin sauce and place into bowls.

To serve, grate over the Parmesan or Grana Padano cheese and sprinkle with the rest of the parsley.

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