A little dish with a couple of ingredients and a lotta love.
- 1/4 of a butternut squash (cubed)
- One portobello mushroom (sliced quite thick)
- About 80g of pasta
- Three garlic cloves (skin on)
- A lemon
- Fresh rosemary
- Parmesan (if you want)
Marinate the garlic and butternut squash in olive oil, salt & pepper, and the rosemary. Gently bash the rosemary beforehand to release the oils. After about 30 minutes, toss the mushroom in the marinate and roast everything at 200° until the squash has softened slightly but the mushrooms are done.
Cook the pasta in salted water until it’s soft but isn’t quite cooked through. Drain but reserve the salted water. Put the pasta, butternut squash, and rosemary into a frying pan and cover with the reserved pasta water and cook on high. While it’s reducing, de-shell the roasted garlic and add to the pan, along with a little lemon zest and juice. When the water has completely evaporated, toss in the roasted mushrooms and serve immediately onto a warm plate. Top with scratchings of parmesan.
My review: Imagine you’re walking through a wooded glen, wrapped up in a jumper and a warm scarf and kicking up bright red leaves, when you spot a cottage in the clearing with a lantern lit on the doorstep and tiny pumpkins growing in a patch outside, and you stop to breathe in and marvel at this perfectly situated place in a beautiful clearing that you’re pretty damn sure you just saw fairies fly about in. This pasta is like that, but in your mouth.