Name: Roasted Red Kuri Squash & Chestnut Pasta with Crispy Sage Crumb
Total time: PT50minutes
Yield: 2
Ingredients: 1 medium red kuri squash; 1 whole garlic bulb; 100g Merchant Gourmet Whole Chestnuts; 40g butter; 150g pasta; 50g mascarpone; 25g Parmesan, finely grated; 10g fresh sage; 2 tbsp extra virgin olive oil; Salt

Roasted Red Kuri Squash & Chestnut Pasta with Crispy Sage Crumb

Caramelised red kuri squash blended with roasted garlic and sweet chestnuts creates a silky, comforting pasta sauce. Finished with creamy mascarpone, Parmesan and a crunchy chestnut and sage crumb, this cosy autumn-inspired dish is packed with flavour and texture.

Preheat the oven to 200°C.
Halve the red kuri squash and remove the seeds. Place cut-side down on a baking tray alongside the whole garlic bulb and roast for 40 minutes, or until soft and caramelised.
Once cooled slightly, scoop the squash flesh into a blender. Squeeze in the roasted garlic and add 50g of the chestnuts. Blend until smooth, adding a few tablespoons of water as needed to create a silky, pourable sauce.
Cook the pasta according to the packet instructions. Reserve a splash of pasta water before draining.
Meanwhile, melt the butter in a large frying pan over medium heat. Add half of the sage and cook until the butter is lightly browned and fragrant.
Stir the squash and chestnut sauce into the pan, then add the mascarpone and a pinch of salt. Mix until smooth and warmed through.
Add the cooked pasta along with a splash of the reserved pasta water. Toss well to coat, then stir through the Parmesan.
To make the crumb, heat the extra virgin olive oil in a small frying pan. Roughly chop the remaining chestnuts and add to the pan with the remaining sage leaves. Cook until golden and crisp.
Divide the pasta between bowls and scatter over the crispy chestnut and sage crumb before serving.