Ingredients (serves 4)

 
3 tbsp olive oil
1 small-ish butternut squash, chopped into small pieces
2 leeks, finely chopped
2 garlic cloves, finely chopped
Small handful fresh sage leaves, roughly chopped
350g risotto rice
200ml white wine
800ml vegetable stock, hot
25g butter
50g vegetarian Parmesan, grated
100g goat’s cheese, crumbled

Method

 
1. Place the butternut squash in a roasting tin with 2 tbsp of the oil. Roast in the oven until browned at the edges – you can do this in advance of needing it if you wish.

2. Heat the oil in a heavy-based pan over a medium heat. Add the leek and fry until slightly soft. Add the garlic and cook for 1 minute more, before adding the rice and stirring for another 1-2 minutes.

3. Turn up the heat, add the wine and bubble for a few minutes to cook off the alcohol. Add the stock, a ladleful at a time, waiting until each one is absorbed before adding the next.

4. Take the risotto off the heat and stir in the butter, the Parmesan and the goat’s cheese.

Enjoy! If you’d prefer the version with bacon in it, click here!

The post Roasted butternut squash risotto appeared first on Hello! Hooray!.

This recipe takes hardly any time at all to make, so it’s a delicious meal for a weeknight. The combination of flavours is really good (although the first time we made it we were missing the sage because I couldn’t find any at the supermarket!). You could easily make a bigger batch for family or friends, or even leave out the Parma ham for a veggie version. I had linguine, but Tom has wholewheat fusilli instead – use whichever pasta you prefer.

Ingredients (serves 2)

2 tbsp olive oil
400g cherry tomatoes
2 tbsp chopped sage
a pinch of dried crushed chilli flakes
3 garlic cloves, crushed
sea salt flakes, crushed
85g Parma ham, slices separated
150g dried linguine
125g ricotta

Method

1. Warm the oil in a medium pan and tip in the cherry tomatoes, sage, chilli flakes, garlic and a generous pinch of sea salt.

2. Cook together for 10-15 minutes, stirring now and then, until the tomatoes have begun to soften – press them with the back of a spoon to squash them slightly.

3. Bring a pan of salted water to the boil. Separate the slices of Parma ham and slice into strips – dry-fry in a frying pan for a few minutes until crisp.

4. Boil the pasta according to pack instructions, drain, then return to the pan and toss with the hot tomato mixture and the strips of Parma ham.

5. Add the ricotta, in small pieces, toss once more and serve in warmed bowls.

This recipe is taken from the Sainsbury’s magazine website.

The post Pasta with tomatoes, ricotta, parma ham and sage appeared first on Hello! Hooray!.

This recipe started out as squash, ricotta and sage pasta bake – a recipe I found on the BBC Good Food website. I thought this sounded really tasty, but the comments at the bottom of the page were pretty mixed and many people had added their own ingredients! So I’ve done that, but a bit more radically I suppose! You could leave out the chicken for a veggie dish. This serves 4 people.

Ingredients

1 squash, weighing about 1kg, chopped into chunks
2 tbsp olive oil
200ml tub crème fraîche
50g parmesan, finely grated
250g tub ricotta
Small bunch of sage leaves, chopped
2 chicken breasts, diced
Nutmeg
Chilli flakes (as generous as you want to be with these!)
A handful of mushrooms
A handful of pine nuts
1 red onion, finely chopped
Ground black pepper
Pasta (shape of your choice – allow 50g per person)

Method

1. Heat the oven to 220C/fan 200C/gas 7. Toss the squash together with the olive oil in a roasting tin. Roast the squash for 30 mins until soft and golden. While the squash is roasting, mix the crème fraîche and ricotta with half the Parmesan, then add the sage and the chilli flakes.Mix well and set aside.

2. Heat some olive oil in a pan and add the chicken. Chop the onion and add to the pan, cooking until softened. Add the mushrooms and season.

3. Put the pasta on to boil. Remove the squash from the oven and add to the pan along with the pine nuts, mixing well.

4. Just before the pasta has cooked, add the ricotta mixture to the chicken and add a good grating of nutmeg. Mix well. Drain the pasta and combine all the ingredients. Put it in a dish and cover with the rest of the parmesan.

5. Bake in the oven for about 30 minutes, or until the parmesan is crisp and golden. Serve with some salad and enjoy!

The post Creamy chicken, squash and sage pasta bake appeared first on Hello! Hooray!.