Meals and Courses

Stuffed Pasta, Pine Nut and Butternut Gratin

cook 30 mins
  • 250 g (8 oz) butternut squash, peeled, deseeded and sliced
  • 1 tablespoon olive oil
  • 2 garlic cloves, unpeeled
  • 25 g (1 oz) pine nuts
  • 250 g (8 oz) pack fresh four cheese tortelloni
  • 150 ml (1/4 pint) double cream
  • 25 g (1 oz) grated Parmesan cheese
  • 4 tablespoons fresh white breadcrumbs
  • 4 sage leaves
  • salt and pepper
  • rocket and tomato salad, to serve (optional)
  • Place the squash on a baking sheet, drizzle over the oil and season. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 5 minutes. Add the garlic and pine nuts, return to the oven and cook for a further 15–20 minutes until the squash is tender, the garlic is soft and the pine nuts are toasted.
  • Towards the end of the cooking time, cook the tortelloni in a saucepan of lightly salted boiling water for 3–4 minutes, or according to the packet instructions, until tender. Drain, tip into a flameproof dish with the roasted squash and pine nuts and gently toss together.
  • Squeeze the soft garlic from its skin, mix with the cream and season. Spoon over the tortelloni and squash and sprinkle with the Parmesan, breadcrumbs and sage leaves. Place under a preheated medium grill for 2–3 minutes until golden and bubbling. Serve with a rocket and tomato salad, if liked.
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