Welcome

Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Friday, 26 September 2008

Squash and Pistachio Orrichetti

Butternut squash is one of my favourite vegetables - right up there with parsnips. I think I like them because they are so sweet and as you may have noticed from most of the recipes on this blog, I have a sweet tooth. With salty feta, crunchy pistachios and a chilli kick, this is a perfect supper dish for cold autumn nights

Serves 4

400g orrichetti cooked according to packet instructions and drained
1 large butternut squash, seeds and skin removed and cut into small cubes
2 large cloves garlic
3 - 4 small dried chillies
2 tbsp olive oil
handful of finely chopped Greek basil
100g pistachios
3 tbsp double cream
200g feta cheese, cut into cubes
salt and pepper to season

In a pestle and mortar, crush the chillies with the garlic and some salt and pepper to a smooth paste. Add the olive oil and stir. Toss the butternut squash cubes in the garlic oil, place on a baking tray and roast in a hot oven (Gas Mark 5/375/190) for 30 minutes until soft and tender and just starting to caramalise. Sprinkle over half the basil and the pistachios and bake for a further 10 minutes to allow the nuts to release their oil. Place the drained pasta, butternut squash and nuts in an oven proof baking dish, stir through the cream and add the feta cheese. Return to the oven to bake for 15 minutes. Season with salt and pepper and sprinkle over the remaining basil to serve. This is also nice cold as a pasta salad.

6 comments:

Sylvie said...

Hannah, that recipe went straight into my 'Must Try' folder! It looks and sounds delicious.

Antonia said...

I love the sweetness of butternut squash too. And I bet the contrast with the feta was delicious too. Lovely recipe.

Beth said...

Squah is one of my fave's too. This is going to be a must try!!

Marie said...

Delicious looking dish Hannah. I Love butternut squash and am always on the lookout for different ways to serve it. Thanks for sharing!

Sam said...

This looks absolutely delicious! I love squash, adding pistachios is a stroke of genius!

Sophie said...

I am also a big butternut squash fan because it's sweet :). It is quite versatile, and the way you used it in this recipe definitely brings out its deliciousness :). I would love to feature your recipe on our Demy, the first and only digital recipe reader. You can find out more about it here:
http://mydemy.com/


Please email sophiekiblogger@gmail.com if you're interested. Thanks and have a great weekend :)!