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.