BUTTERNUT AND SAGE SPAGHETTI
1 small butternut pumpkin (about 500g), peeled, seeded and cut into small chunks
salt and freshly ground black pepper, to taste
60g butter, plus extra for serving
30ml olive oil
2 large cloves garlic, peeled and chopped
leaves from 1 bunch sage
good-quality Parmesan, grated
Place the butternut in a saucepan and add enough salted water just to cover. Poach for about 5 minutes or until just tender, then drain, reserving a cupful of the cooking water.
Cook the spaghetti in a large pot of salted water until al dente then drain.
Heat the butter and oil in a large frying pan. Add the pumpkin, slat and pepper and fry until light golden-brown. Add the garlic and the sage leaves and fry until the sage has wilted and turned a little crisp. Add the cooked spaghetti to the pan and toss through with a dash of the reserved butternut water and some parmesan. Serve either in bowls or on plates, sprinkle with plenty of Parmesan and an extra grind of pepper.