Squashed Squash Casarecce with Hazelnuts & Sage
Recipe by Joe Woodhouse Ingredients Serves 48 tbsp olive oil1 onion, finely chopped1/2 butternut squash (about 600g), peeled and chopped into 1 inch pieces4 garlic cloves, thinly slicedPinch of...
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Pan
- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Slotted spoon
- Microplane
- Measuring spoon
Ingredients
- 350g casarecce
- 8 tbsp olive oil
- 1 onion, finely chopped
- ½ butternut squash (about 600g), peeled and chopped into 1 inch pieces
- 4 garlic cloves, thinly sliced
- Pinch of chilli flakes
- Small bunch of sage (about 30g)
- 1/2 small nutmeg kernel, finely grated
- 50g hazelnuts, roughly chopped
- 1 unwaxed lemon, zest and juice
- 20g parmesan, finely grated
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