Roast Butternut Squash, Cashel Blue & Saffron Pappardelle

A few months ago, on a cold, miserable grey Monday, I was having a catch-up with Phoebe (my right-hand girl). She was just back from a weekend trip to Rome and was in a state of euphoria as she recounted this simple but delicious dish of pasta she had eaten there. I was immediately “foodscaped” from cloudy London to dazzling Rome.

I simply had to try this dish.

I jumped on the Tube to Fortnum & Mason to buy some Café Murano fresh pasta, which chef Angela Hartnett is now making and selling in the food hall. I have been lucky enough to watch her make fresh pasta and cook it for a memorable Sunday lunch. Angela has the lightest touch when making pasta that gives such beautiful silkiness in texture.

When I returned home, Phoebe had roasted the butternut squash. An important note: if you have the butternut squash roasted or some left over from a previous roast, this dish takes just 15 minutes. Frying pan set over a high heat, I crumble in the Cashel Blue cheese.

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