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Ingredients
- 1.5 kg (3 lb 5 oz) butternut pumpkin (squash), cut into small cubes
- 4 garlic cloves, crushed
- 3 teaspoons thyme leaves, plus extra, to serve
- 100 ml (3 1/2 fl oz) olive oil
- 500 g (1 lb 2 oz) pappardelle
- 2 tablespoons pouring (whipping) cream
- 185 ml (6 fl oz/ 3/4 cup) hot chicken stock
- 30 g (1 oz) shaved parmesan cheese, to serve
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Put the pumpkin, garlic, thyme leaves and 3 tablespoons of the olive oil in a bowl and toss together. Season with salt, transfer to a baking tray and cook for 30 minutes, or until tender and golden. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan. Toss through the remaining oil and keep warm.
2. Place the pumpkin and cream in a food processor or blender and process until smooth. Add the hot stock and process until smooth. Season with salt and freshly ground black pepper and gently toss through the pasta. Serve with the parmesan and extra thyme leaves.
