Fusilli pasta or pasta shapes works well with the following quick and easy supper dish.
550g (1lb 4oz) pumpkin (or butternut squash)
100g (4oz) unsalted butter
2 crushed garlic cloves
1 tbspn finely chopped fresh rosemary
Finely grated zest of1 lemon
Salt and pepper
Freshly grated nutmeg
500 g (1lb 2oz) dried fusilli or pasta of your choice
Freshly grated cheese (parmesan or cheddar)
Cut the pumpkin (deseed and cut away the skin) and slice into small chunks.
Melt the butter until foaming in a shallow saucepan. Add the garlic and cook for about 30 seconds then add the pumpkin, rosemary, lemon zest, salt, pepper and nutmeg to taste and mix well to coat the butter. Cover and cook over a gentle heat for about 15 minute, stirring occasionally until pumpkin is very soft.
Cook the pasta according to instructions.
Roughly mash the cooked pumpkin down into the butter leaving it lumpy. Taste and check the seasoning. Sir into pasta and serve immediately with freshly grated cheese.