Butternut Squash Pasta, mark III

We have perfected the recipe to meet our taste buds!

Ingredients

a little oil

1 medium butternut squash

200g green beans

1 heaped tsp chopped garlic

50g pine nuts

pasta (gluten-free fusilli)

4 Tsp Waitrose blue cheese dressing (or mayonnaise)

150g  Stilton cheese

handful of cherry tomatoes 

Method

Heat a saucepan of water. 

Remove the skin and seeds from the squash. Cut into cubes. Add a little oil to a frying pan and sear the squash. 

Add the pasta to the boiling water.  Whilst the pasta is cooking, top and tail the green beans, and cut into thirds. Also cut the Stilton into cubes and the cherry tomatoes into quarters. Cook the pasta according to the time on the packaging. Two minutes before the end of cooking, add the green beans. Add the pine nuts to the squash and toast. 

Drain the pasta and green beans. Add the garlic to the squash and pine nuts, and cook for two minutes.

Toss the pasta, green beans, Stilton  and squash mixture with the blue cheese dressing. Scatter the tomatoes on top, and serve.

This is delicious hot, and equally good cold.  

Next time I make this dish I shall remember to weigh out the pasta and record it!  I'll also take a photograph and add it above.