Ingredients1 butternut squash peeled and cut into cubes 75g/3oz Saint Agur blue cheese roughly chopped 300g/10oz pappardelle 25g/1oz butter 150ml/6oz thick single or double cream ½ tsp of grated nutmeg black pepper sprig fresh parsley
1. Bring some salted water to the boil with a dash of olive oil. When boiling, add the pasta and cook it according to the instructions, usually 8-10 minutes.
2. Meanwhile, melt the butter in a frying pan, add the cubed squash and cook over a strong heat until soft and golden brown. Stir in the cream and St Agur cheese, season with black pepper and the grated nutmeg, keep warm.
3. Drain the pasta and place it on your serving dishes. Pour over the sauce, garnish with parsley and serve immediately.