Chilli Butternut Squash Fettuccini with Parsley & Numbing Oil

So this recipe exists along side the Spicy Butternut Squash Quinotto recipe. As they are both made using the one squash and both use the same numbing oil. If you make this recipe and the Quinotto you'll still have spicy squash puree reserved to use as the base for a tasty salad dressing or add over any veggies to give them a spicy lift.

This is so simple and unbelievably satisfying. Im giving the full recipe for the squash puree here as its great to have left over sauces in the fridge. Freeze the puree or add it as a base for a yummy creamy soup if you do not know what to do with it.

30 MINUTES. SERVES 4



INGREDIENTS

For the squash puree

3/4 butternut squash cubed

1 white onion, roughly diced

3 cloves of garlic, sliced

1 tsp chili flakes

S&P

1 stock cube

100ml/1/2 cup water

For the numbing oil

1/4 tsp salt

1/2 tsp chilli flakes

1 tsp black sesame

1 tsp white sesame

3 cloves garlic, minced

1 tbs gochujang (Korean chili paste_

2 spring onions, finely chopped

1 green chilli, finely chopped

10g ginger, finely chopped

150ml sunflower oil


250g Fettuccini

Parsley

1 lemon



METHOD

  1. So there are several processes in this recipe first to get it out of the way make the numbing oil. In a frying pan on low heat add the sunflower oil, spring onions, garlic, ginger and green chilli. Fry for 3 minutes.

  2. Then add the salt, chilli flakes and gochujang. Fry for another 3 minutes.

  3. Lastly add both sesame seeds and leave everything toast for 15 minutes on a low heat. Take off heat and set aside to cool.

  4. Now for the squash puree. Boil the cubed butternut for 7/8 minutes until tender. While boiling add the onion and garlic to a pan and sauté for 5 minutes until translucent.

  5. Drain the squash, add the squash, onion and garlic to a high speed blender. Then add the chilli flakes, S&P, stock cube and water. Blend on high power until your sauce is beautifully silky smooth. Add more water if needed. Set aside.

  6. Cook the fettuccini for 2 minutes less than the packet instructed in heavily salted boiling water.

  7. Reserve some of the pasta water when draining. Immediate return the pasta to the pot and add enough of the butternut squash sauce so that the pasta is heavily coated.

  8. Cook the pasta with the sauce for 2 minutes until the sauce coats the strands of fettuccini nicely.

  9. Take off the heat. Add a good handful of chopped parsley and the juice of 1 lemon. Give everything a good mix.

  10. Dish out on to 4 serving plates. Drizzle the numbing oil on each plate garnish with parsley ot any green herbs you fancy.



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