Sausage & but­ter­nut squash shells

BBC Good Food - - Inside -

SERVES 4 PREP 15 mins COOK 35 mins EASY

1 medium but­ter­nut squash, peeled and cut into medium chunks

1 1/2 tbsp olive oil

2 gar­lic cloves, crushed

1 fen­nel bulb, thinly sliced (keep the green fronds to serve)

4 spring onions, thinly sliced 2 tsp chilli flakes

1 tsp fen­nel seeds 300g large pasta shells 3 pork sausages

1 Put the squash in a mi­crowave­able bowl with a splash of wa­ter. Cover with cling film and cook on high for 10 mins un­til soft. Tip into a blender.

2 Mean­while, put a fry­ing pan over a medium heat and pour in 1 tbsp olive oil. Add the gar­lic, sliced fen­nel, spring onions, half the chilli flakes, half the fen­nel seeds and a splash of wa­ter. Cook, stir­ring oc­ca­sion­ally, for 5 mins un­til soft­ened. Scrape into the blender with squash. Blitz to a smooth sauce, adding enough wa­ter to get to a creamy con­sis­tency. Sea­son to taste.

3 Bring a pan of wa­ter to the boil and cook the pasta for 1 min less than the pack in­struc­tions. Put the fry­ing pan back on the heat (don’t bother wash­ing it first – it’s all flavour). Pour in the re­main­ing oil, squeeze the sausage­meat from the skins into the pan and add the re­main­ing chilli and re­main­ing fen­nel seeds. Fry un­til browned and crisp, break­ing down the sausage­meat with a spoon.

4 Drain the pasta and re­turn to its pan on the heat. Pour in the but­ter­nut sauce and give ev­ery­thing a good mix to warm the sauce through. Di­vide be­tween bowls and top with the crispy sausage mix and fen­nel fronds.

GOOD TO KNOW healthy • low cal • fi­bre • 2 of 5-a-day

PER SERV­ING 462 kcals • fat 16g • sat­u­rates 4g • carbs 60g • su­gars 6g • fi­bre 9g • pro­tein 15g • salt 0.7g

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