Entry: Recipe for a Cape autumn Apr 6, 2004



BUTTERNUT AND SAGE SPAGHETTI (Serves 4) 1 small butternut pumpkin (about 500g), peeled, seeded and cut into small chunks 400g spaghetti 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.

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