1 tbspn olive oil
25g/1 oz butter
700g/1lb 9oz butternut squash
4 sprigs fresh rosemary or 1/2 tspn dried (or Herbes de Provence)
175g/6oz chestnut mushrooms, sliced
300/10oz penne or rigatoni
250g tub mascarpone
Parmesan, grated, to serve
1. Preheat the oven to 200c/Gas6. Put the oil and butter in a roasting tine and put in the oven to heat. Meanwhile, peel the squash and cut into bite-size pieces. Toss it into the melted butter and oil, together with the rosemary, salt and pepper.
2. Roast the squash for 25 minutes, then stir in the mushrooms and return to the oven for 10 minutes. Meanwhile, cook the pasta.
3. Put the roasting tin with the squash mixture on the hob. Stir in a couple of tablespoons of the pasta cooking water, then stir in the mascarpone and heat through until bubbling. Drain the pasta and stir in, then taste and add more seasoning if necessary. Serve each portion sprinkled with freshly grated parmesan and watercress salad, if liked. (Thanks Sally-Ann)