Pappardelle with butternut squash, blue cheese, chilli and thyme

Earlier this week I could have sworn I saw a tweet on my feed that mentioned a butternut squash pasta dish with blue cheese, chilli and thyme, however I can’t now find it again and have had butternut squash cravings ever since.
Not only could I not find the recipe on my twitter feed, I also trawled the internet for a recipe with all four ingredients and returned zero results.

So, ladies and gentlemen, here is a truly original recipe made up on the spot on a random Thursday in January. Enjoy!

1 butternut squash, peeled and cut into 1 inch cubes
1 onion, diced
1 clove of garlic, crushed
A handful of thyme sprigs
St Agur blue cheese (or similar, I’m sure Gorgonzola would work)
1 red chilli, chopped
Olive oil
Pappardelle pasta – I used fresh as that’s what Waitrose had, but any pasta would work I think.

1. Put the chopped squash, onion, thyme, garlic and chilli in a roasting tray. Toss with olive oil and put in a preheated oven (180 degrees C) for 40 mins or until soft.
2. Cook the pasta according to instructions and drain
3. Heat some oil in a deep frying pan or wok. Fry the squash mixture for a few minutes and then add the pasta. 4. Allow the pasta to fry for a couple of minutes to add flavour.
5. Crumble in the blue cheese and as soon as it starts to melt, serve in warm bowls.

Post-dinner note: We enjoyed this meal, but think next time we’d add some pine nuts for added texture, and would also put the finished pasta in an oven proof dish with a covering of Parmesan and grill/bake for a while.

If you try this, please leave a comment below to let me know if you think of any improvements to make 🙂


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