By Trevor O’Keeffe – Head Chef at The Metropole Hotel Cork

Squash Penne Pasta Ingredients

• 3 tbsp olive oil
• 1 small onion, thinly diced
• 500g/1lb 2oz pumpkin or butternut squash, peeled, deseeded and diced1 sprig of thyme 1 sprig of rosemary finely chopped
• 1tsp garlic paste
• 400g pasta (we used penne)
• 25g freshly grated smoked Carrigaline cheese
• ½ a chilli finely chopped
• 20g chopped parley
• 250ml fresh cream
• 100ml pasta water
• 25ml olive oil

Recipe

MAKES 15

1. Precook pasta with salt
2. Keep 100ml of the water you used to cook the pasta back for later use
3. Cool down under ice cold water strain and coat with olive oil when cooled
4. Sautee pumpkin, onion, chilli ,garlic, thyme and rosemary  on a low heat till translucent and butternut squash is soft ( maybe 10 mins)
5. Add pasta & parsley
6. Add cream and pasta water reduce by half stirring constantly
7. Transfer to over proof dish
8. Season to taste
9. Sprinkle cheese evenly
10. Cook at 175 degrees for 10 mins till cheese is golden
11. Serve with garlic bread