Tagliatelle & butternut squash sauce from Jamie Magazine, Nov/Dec 2010 (#14) (page 145)

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Notes about this recipe

  • eeeve on April 01, 2015

    I quite like to cook the butternut in this way and have it as a kind of 'mash' on the side with a main dish, as the rustic sauce doesn't quite work with long pasta shapes - smaller, more compact types (think farfalle, penne…) would be better. Left out the ham and used an aged feta instead - lovely!

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