Yesterday in the kitchen I was playing culinary games with a warm squash salad of Jamie Olivers, from the Times online.I waved my kitchen wand and changed it into a hot pasta dish.!!
Roast Pumpkin /Squash and garlic Tagliatelle
250g pumpkin or butternut squash or mix of both (weight after seeding and peeling)
1 heaped teaspoon coriander seeds
2-3 dried red chillies crumbled
4 slices of pancetta, diced
2 large cloves of garlic, unpeeled
200ml carton of cream for an extra rich cheesy taste substitute mascarpone
parmesan to taste
handful of small rocket leaves
250g tagliatele or papardelle
Bash the coriander seeds and chillies in a pestle and mortar. Put the cubed squash and garlic cloves unpeeled, in a bowl then sprinkle with extra virgin olive oil. season with salt and pepper. Sprinkle the coriander chilli mix over the squash and turn well to coat.Tip into a small roasting tray and cover with a dampened piece of parchment paper.
Roast for 45 minutes at 200C. Remove the paper and leave to cool.When cool squeeze the roasted garlic cloves into the squash and discard the skins. Mash the garlic and squash together. Fry the pancetta until well sealed. Tip in the squash and garlic into the pan with the pancetta. Cook down till the squash is completely pureed then add the cream and mix in well. Add the rocket leaves and parmesan. Serve with a bowl of extra parmesan on the table.