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Comforting Roast Squash and Pesto Pasta Recipe

Simple comfort food is just what we need in the depths of winter.

We love this recipe for its speed and simplicity, and the goat's cheese perfectly sets off the sweetness of the butternut squash.

Pile it high in a big bowl, serve it with salad and bread, and pass it around the table after a chilly day out in the fields. It'll be sure to warm your tummies and bring a smile to your faces.


  • Large butternut squash, cut into cubes and de-seeded
  • 80g pasta per person
  • A good grating of Quicke's Goat's Milk Cheese
  • Toasted pine nuts, basil leaves and seasoning to finish

Ingredients for pesto

  • 100g Quicke’s Vintage Clothbound Cheddar or Parmigiano Reggiano
  • 1 clove of garlic
  • A big handful of basil leaves
  • A pinch of sea salt
  • A handful of pine nuts
  • 100ml extra virgin olive oil


1. Coat the squash in olive oil and roast in the oven at about 200°C for about 40 minutes, until the squash is soft and starts to lightly caramelise on the edges.

2. To make the pesto, crush a clove of garlic in a mortar until creamy and add the basil leaves and sea salt. Next, add the pine nuts and and cheddar to the mortar and then extra virgin olive oil. Adjust the pesto with a bit more oil or cheese to reach a lovely creamy texture.

3. Cook your pasta according to packet instructions, and once drained, stir in the pesto and add the roast squash on top. Serve immediately in a big bowl, with a generous grating of Quicke's Goat's Cheese on top.

The perfect winter comfort food.

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