Courgette, Chilli & Anchovy Pasta
A quick and delicious courgette pasta that is guaranteed to please a crowd
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45
-
Serves 2
50 mins
Serves 4
What you'll need…
- 4 pounds mashed potato squash
- 2 tablespoons olive oil
- salt and black pepper to taste
- Butter, milk, cream, garlic, herbs or other seasonings to taste. optional
The method
1
Preheat the oven to 190°C
2
On a sturdy cutting board, carefully slice off about half an inch of the stem side and bottom of each squash with a sharp knife.
3
Stand the squash up on one of the flat sides and carefully cut it lengthwise down the middle. Use a spoon to scoop out the seeds and stringy pulp from the center.
4
Place the squash cut side up on a baking sheet and drizzle or brush the flesh with olive oil and season with salt and pepper to taste.
5
Flip the squash halves over so they're cut side down and roast for 40-50 minutes until soft and easily pierced with a fork.
6
Scoop the creamy white flesh into a bowl and use a potato masher to incorporate butter, milk or herbs of your choice to taste.
