& this meal is the physical manifestation of comfort!
I've given up on measurements, go by the eye and stomach of the chef.
- 1+ Butternut Squash
- Some Mushrooms, closed caps like chestnuts are best
- Rosemary, fresh or dried
- Something "green and fresh" (this is a JJ addition and can include; peppers, courgettes, spinach etc.)
- More cheese, Parmesan or the closest approximation
- Pasta (conchiglie is our #1 choice, but anything that 'holds sauce')
- Olive Oil
- Roasting Tin of a 'certain size' (i.e. it must hold everything)
- Pre-heat oven to around 200c/fan180c/gas6/400f
- Peel, deseed and chop the squash into whatever consitutes bite-sized chunks for you.
- Roll the squash about in the roasting tin with some oil and rosemary.
- Roast it!
- After about 25 minutes add your mushrooms (chopped) and diced peppers/courgette (if using)
- At this point also:
- Boil a pan of salted water and cook the pasta, don't drain it yet!
- Once the mushrooms and squash (and others) have had another 15 minutes take out.
- Place on the hob, still in pan, add a ladle or two of the pasta water.
- Add the mascapone and heat on the hob while stirring.
- Drain pasta and add (and add spinach if using).
- Serve with plenty of ground black pepper and parmesan grated on the top.
Good with a rocket and tomato salad, garlic bread, and a good cold white wine.
There is presently no photographic representation, because it doesn't last long enough to get a snap!
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