Mafalda and roasted butternut

Updated at: Wed, 16 Aug 2023 19:28:38 GMT

Step 1

1. Preheat the oven to 230°C convection heat.

Step 2

2. Put the squash, onion, 3 tbsp oil, 4 tsp salt and a good grind of pepper in a medium bowl and toss well to combine. Transfer to a baking sheet lined with parchment paper and roast for about 30 minutes, tossing once or twice, until softened and charred. Keep warm until use.

Step 3

3. Meanwhile, put the minced garlic and 2 tablespoons of oil in a small skillet and heat over medium heat. Cook gently until the garlic is deeply golden and crispy, stirring occasionally, about 12 minutes. Reserve the oil, use a slotted spoon to transfer the garlic to a plate lined with paper towel.

Step 4

4. For the quick chili sauce, place the tomato, chiles and ¼ tsp salt in the small bowl of a food processor and mix until finely chopped, scraping down sides of bowl. Add the vinegar and olive oil and pulse for a few more seconds. Transfer to a small bowl and set aside. Berry vinegar and oil

Step 5

5. Cook the pasta in plenty of salted boiling water until almost al dente, about 7 minutes. Reserve 200 ml cooking liquid, drain the pasta well.

Step 6

6. Put the yogurt, the remaining tablespoon of oil, cumin, egg yolks. corn flour and ½ teaspoon salt in a blender and blend until smooth, about one minute. Pour the mixture into a large sauté pan over medium heat. Cook, stirring constantly, until the mixture thickens and just begins to bubble, about 15 minutes. Add the pasta, reserved pasta water, parsley and half the squash mixture and cook for another 4 minutes, or until heated through. Transfer to a large serving platter and top with the remaining squash mixture. Drizzle with a third of the chili sauce, serve the rest on the side, and garnish with fried garlic, parsley and reserved garlic oil

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