Pumpkin & Stilton Tagliatelle

A creamy, rich pasta dish, full of flavour and texture

This is a firm favourite in our house. We love layering up the different flavours to create slightly different versions of it.

Ingredients

• 1 small pumpkin or squash (I like using our versatile harlequin squash variety)

• Oil (I've used Hillfarm Oils rapeseed oil)

• Salt & pepper (I've used Maldon Sea Salt)

• 3-4 sprigs of rosemary

• Non stick roasting dish

• 110g Stilton cheese (cut into 1 cm rough cubes)

• 300ml Double cream

• 300g fresh tagliatelle

• Handful of walnuts

• 80g of Prosciutto ham (approximately)

Method

1. Preheat the oven to around 170c

2. Cut open pumpkin and remove seed (keep these for toasting later)

3. Dice into rough cubes of about 2-3cms

4. Pour a little oil in the non-stick dish

5. Put pumpkin cubes into the dish and coat with the oil

6. add a seasoning of salt and pepper

7. Place in the oven for 20mins or until the fresh is soft

8. Take out gentle move the pumpkin around and add in the rosemary

9. replace in the oven for a further 25mins or till fully cooked (it should be slightly crispy on the outside and soft on the inside)

10. When cooked remove from the oven and allow to cool slightly

11. Out a large hand full of the roast pumpkin to one side

12. Place the cooled pumpkin in a blender with the cream

13. Add in half of the Stilton cheese

14. Blend till smooth- add water if the sauce is too thick and you're finding it hard to blend

15. Cook pasta and drain

16. Spoon the sauce through the pasta till all the tagliatelle is well coated

17. Pile up in bowls and then dress with the left over roast pumpkin, the remaining stilton cheese, the Prosciutto ham and the walnuts

This dish works well with any strong, soft blue cheese and you can substitute walnuts for pine nuts for a lighter taste.