The change of season brings our exciting new recipe series. Snuggle up with a bowl of this delicious squash and chard tagliatelle, created by the talented Cate In The Kitchen. Cate will be sharing a new dish with us each month with a full recipe and mouth watering photos. Here is Cate with how to cook this yummy meal.
Autumn’s arrival brings with it one of our most favourite vegetables of all time: squash. There are so many gorgeous varieties to choose from, from acorn to butternut to custard - we’re spoilt for choice! For this recipe we chose custard squash (it’s what looked loveliest at the market) but it’ll work with just about any variety.
This month, we’re loving this spelt spinach tagliatelle, those of you that struggle to digest ordinary pasta just might adore it too - the taste and texture is just perfect for this dish. You can of course use whichever tagliatelle you choose!
1 squash (we used custard squash, but any variety will do) peeled and chopped
8 chard leaves (and stalks)
a handful of pecans
175g tagliatelle (we used Biona spelt spinach)
pinch of salt
glug of olive oil
Heat the oven to Gas Mark 6 and prepare a large baking tray with baking parchment or foil.
To prepare your squash, first cut it in half straight down the middle. Scoop out the seeds and discard, then peel. Cut into slices to make almost crescent moon shapes.
Lay out on the baking tray, drizzle with oil and sprinkle with salt. Bake for 30 minutes, turning the squash slices over halfway through and adding the pecans for the last 10 minutes of cooking.
Meanwhile, tear the leaves from the stalks of chard. Chop the stalks into 0.5cm slices and fry for 5 minutes on a medium to low heat. Shred the chard leaves and add them to the pan.
Cook the pasta according to pack instructions.
Drain the pasta and add to the cooked chard, remove squash from the oven and add that to the pan too. Melt the butter in the pan, give it a good stir and serve.
Photos and recipe by Cate In The Kitchen