Miguel Barclay’s butternut squash tagliatelle
- ¼ butternut squash, peeled and roughly chopped
- 1tsp olive oil
- Ground black pepper
- 75g dried tagliatelle pasta
Preheat your oven to 190C/170C fan/gas 5.
Bake the butternut squash in an ovenproof dish with the oil and pepper for 40mins until soft and gooey.
When the butternut squash is cooked, cook the pasta according to packet instructions until al dente.
Meanwhile, transfer the butternut squash to a frying pan over a medium heat, then mash it with the back of a fork. Drain the pasta, add it to the pan and mix everything together to form a rich and luxurious coated pasta.