Thursday, November 02, 2006


ROASTED PUMPKIN WITH TAGLIATELLE AND GOAT'S CHEESE

This deceptively simple recipe is just so delicious, I could eat it all year. Which is just as well, since we still have 4 pumpkins to use up....

Even if you don't think you like pumpkin, or goat's cheese, give it a try; you will be surprised. (Tesco's Welsh Goats Cheese is a good, mild version that isn't remotely offensive.)

FOR TWO
0.5 pumpkin or large squash (or thereabouts - you will probably nibble it from the tray before it goes in the pan, so make extra)
Olive Oil
Salt and pepper
1 handful pine nuts
2tbsp chopped Sage
1 dstsp butter
Tagliatelle
1 log Goat's Cheese (or Brie), crumbled into large pieces

Peel (oh heck), de-seed and cube the pumpkin or squash. Spread on a baking tray and drizzle with olive oil,salt and pepper. Roast at about 180 degrees C for around 40 minutes (thereabouts), until browning and scrumptious. (this is where I start picking at it. Yum!) Put dinner plates in the oven, switch it off and close the door.

Take a large pan and boil the pasta briefly - don't overcook -undercooking is better. Put it in a colander and rinse with cold water. Then return the pan to the heat, melt the butter and add the pine nuts and sage. Allow to gently brown, then throw in the pasta and stir to coat and reheat. When all hot, add the cheese and pumpkin and toss gently.

Dish up onto the hot plates and eat..... ooh, bliss.