Want a really simple, but delicious-tasting vegetarian pasta dish that’s great for using up any leftover stilton or walnuts you might have lurking about at Christmas time? Why not try my Stilton, Squash and Walnut pasta?
This is a dish I used to cook all the time a few years ago, but for some reason I stopped making it. I’ve no idea why as it is totally yummy and so easy to make (though I have a sneaking suspicion it might be children related). Anyway, as I was musing about what Christmas leftover recipes I could include on my blog, I remembered this wonderful dish, dug out the recipe and had a go at making it and I am so pleased I did. It is just so delicious and has a wonderfully festive feel about it without involving turkey or sprouts!
If you find the idea of cutting up a butternut squash a bit daunting, the supermarkets stock ready chopped butternut squash, so you don’t have to do that bit!
I have used linguine in this recipe but it really doesn’t matter what pasta shape you use, just go with whatever you have in your cupboards…spaghetti and penne both work well.
If you find the taste of stilton a bit strong, try dolcelatte, which is a milder blue cheese, or alternatively, you could try goats cheese, or just leave the cheese out altogether and maybe add in a handful of spinach instead.
Stilton, Squash and Walnut pasta
- 500 g butternut squash chopped into 1cm cubes
- 2 tablespoons olive oil
- Salt and pepper
- 100 g walnuts
- 300 g linguine
- 50 g stilton crumbled
- 300 g cream
Preheat your oven to 200C.
Cut the butternut squash into cubes and spread over a baking tray. Drizzle the cubes of butternut squash with olive oil and turn them in the oil. Sprinkle with some salt and pepper and roast in your preheated oven for 20 minutes.
While the butternut squash is roasting, cook the pasta according to the packet instructions or your own preferences.
After the butternut squash has been roasting for 15 minutes, add your walnuts to roasting tray and roast for 5 more minutes.
Meanwhile put the cream plus the crumbled stilton into a pan and gently heat until the stilton has melted and the sauce has thickened slightly.
When the pasta is cooked, drain and tip into the sauce. Stir to combine.
Add half the butternut squash and half the walnuts to the pasta and sauce and stir very gently to combine.
Divide the pasta between the plates or bowls and use the remaining butternut squash and walnuts to decorate.