Tagliatelle with squash, chilli & ricotta

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• Cramps

  30 September 2010

  Cramps commented on this recipe

  Look's like a good dish will give it a go on the w/end and let you know how it turnes out,Smell you later. :}

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• EmSmith

  30 September 2010

  EmSmith commented on this recipe

  Was about to try out a similar recipe in which you puree half the butternut and simmer it with some wine or stock before stirring it into the pasta with some crumbled goats' cheese. Think I'll try this version for size first, though. I LOVE butternut squash with pasta. Might sprinkle on some toasted pine nuts for a bit of crunch. Like Cramps, I shall be reporting back in due course. :)

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• Cramps

  04 October 2010

  Cramps rated and commented on this recipe

  

  Tried the recipe on the w/end and i loved it,made it again on wednesday night for my dinner at work but this time i added some chiruzo sausage thinly sliced and some sliced mushrooms very very nice in deed, hope you try it smell you later. :}

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• GemScotland

  11 October 2010

  GemScotland rated and commented on this recipe

  

  I didn't have any ricotta cheese in the house so substituted it with low fat creme freche - totally amazing - so tasty, so cheap and so easy to make! This will be getting made again.

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• EmSmith

  20 October 2010

  EmSmith rated and commented on this recipe

  

  Worked quite well but, unless loosened with a fair bit of olive oil and/or cooking water, does make for a fairly dry dish of pasta. Might stir through some creme fraiche next time or try pureeing some of the butternut as mentioned in my original post. Nevertheless, it was very tasty...and a very adaptable recipe. Do like Cramps' idea of adding chorizo. I think pancetta cubes might work rather well too...maybe with some fresh sage?

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• Bruce

  15 November 2010

  Bruce rated and commented on this recipe

  

  This worked well. Easy to do and very tasty with the recipe as is. Only thing I changed was using a dollop of creme fraiche instead of ricotta as I lacked the latter.

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• Aims

  15 November 2010

  Aims commented on this recipe

  Oh wow I'm definitely going to try this. Reminds me of a dish I had recently in a Belfast restaurant - tagliatelle with wild mushrooms, butternut squash, sage and parmesan, tossed in ligurian olive oil. Absolutely to die for!

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• Kai Skrzypczyk

  22 November 2010

  Kai Skrzypczyk rated and commented on this recipe

  

  Recipe's great! This will definitely stay in our cook book - but next time I might add some bacon bits.

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• donnalovescheese

  22 November 2010

  donnalovescheese rated and commented on this recipe

  

  I found this extremely bland even using fresh chilli and tons of seasoning.

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• Frantic Flapjack

  23 November 2010

  Frantic Flapjack rated and commented on this recipe

  

  I used the last of the butternut squashes from the garden in this recipe. Instead of frying the squash, I baked in the oven for about 20 minutes and added the garlic after 10 minutes. Really lovely but after the comments above about it being a bit dry, I made up a tomato and chilli sauce and stirred it in with the parsley. Very good and lovely with the ricotta.

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• longtalltara

  10 January 2011

  longtalltara rated and commented on this recipe

  

  This really lacked flavour. I used a lot more than a pinch of chilli but could not taste it. The squash would have been nicer roasted and then added to it as it would have had some sweetness to it but won't be making this again to find out.

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• Samgoose

  30 June 2011

  Samgoose rated and commented on this recipe

  

  This is a great meal but to suggest you can fry butternut squash for 10 mins and it will be cooked is ridiculous! I dice and roast it for 40 mins then fry the garlic and chilli flakes until golden, add the squash to the pan with the pasta and just give it a good mix. I also added crispy fried bacon. Its also a lot more flavoursome when the squash is roasted.

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• Fluffy

  26 August 2011

  Fluffy rated this recipe

  

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• purplepossom

  18 September 2011

  purplepossom rated and commented on this recipe

  

  Very nice... though I did make a few ammendments to the recipe. I oven-roasted my sqaush as I agree with samgoose that it does enhance the flavour. Also added chorizo & crumbled feta as although the combination of flavours in the original recipe work well together... I just felt it was lacking something. Also added loads more chilli than suggested, but that's personal taste!

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• shnu

  10 January 2012

  shnu rated and commented on this recipe

  

  made this tonight, very nice and pretty quick too- my butternut squash was done in about 15/20 mins, maybe i cut it smaller than others

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• SEW23

  08 February 2012

  SEW23 rated and commented on this recipe

  

  Very tasty cut squash small took a little longer than 10min added a bit of water to help it along.

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• KB

  16 February 2012

  KB commented on this recipe

  I think I would puree half the squash and stir through the pasta as a sauce as it was on the dry side.

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http://www.bbcgoodfood.com/recipes/786637/

http://www.bbcgoodfood.com/recipes/786637/

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Ingredients

• olive oil
• 300g butternut squash , peeled and cut into small dice
• pinch chilli flakes
• 4 garlic cloves , finely chopped
• 150g tagliatelle
• large handful flat-leaf parsley , roughly chopped
• 3 tbsp ricotta

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian, Low-fat

Ingredients

• olive oil
• 300g butternut squash , peeled and cut into small dice
• pinch chilli flakes
• 4 garlic cloves , finely chopped
• 150g tagliatelle
• large handful flat-leaf parsley , roughly chopped
• 3 tbsp ricotta

PER SERVING

405 kcalories, protein 13,7g, carbohydrate 72,1g, fat 8,9 g, saturated fat 2,4g, fibre 5,5g, salt 0,09 g

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