This easy and delicious squash tagliatelle from Jamie Oliver is a comforting, hearty pasta dish perfect for autumn. With creamy roasted squash and crispy pangrattato, it’s a simple yet flavorful meal. You can swap ingredients like squash and chestnuts to suit what you have in your pantry, making it super versatile!
Ingredients Needed
- 1 autumn squash (butternut, kabocha, or onion squash)
- Olive oil
- 1 tsp coriander seeds
- 1 pinch chilli flakes
- 1 tiny pinch ground cinnamon
- 1 whole nutmeg (for grating)
- 1 knob unsalted butter (about 25g / 1 tbsp)
- 20g (¾ oz) Parmesan cheese, plus extra for serving
Pasta:
- 200g (1⅔ cups) Tipo 00 flour, plus extra for dusting
- 2 large free-range eggs
Pangrattato:
- 1 thick slice of stale bread (about 50g / 1.75 oz)
- 1 garlic clove
- ½ bunch fresh sage (10g / 0.35 oz)
- 100g (3.5 oz) vac-packed chestnuts
How To Make Squash Tagliatelle
- Roast the Squash: Preheat the oven to 180°C (350°F / gas mark 4). Scrub the squash (no need to peel), halve, and scoop out the seeds. Slice into wedges or 1cm (½ inch) thick rounds. Place in a roasting tin, drizzle with 1 tbsp olive oil, and season with sea salt and black pepper. In a pestle and mortar, bash the coriander seeds and chilli to a fine powder, then add to the squash along with the cinnamon. Grate in half the nutmeg and toss to coat. Roast for 1 to 1.5 hours, or until golden and tender, shaking the tray halfway through.
- Make the Pasta: Place 200g (1⅔ cups) flour on a board or in a bowl, then make a well in the center. Crack in the eggs and beat with a fork until smooth. Gradually mix the eggs with the flour, incorporating a little at a time until the dough starts to come together. Knead the dough for 3–4 minutes until it becomes smooth and pliable (it shouldn’t be sticky). Cover with a bowl or cloth and leave to rest for 30 minutes.
- Make Pangrattato: Tear the stale bread into a food processor, add the peeled garlic clove, the sage leaves, and a drizzle of olive oil, then blitz into breadcrumbs. Pulse in the chestnuts. Heat 1 tbsp olive oil in a large non-stick frying pan over medium heat. Add the breadcrumbs and cook for about 15 minutes, stirring often, until golden and crisp.
- Roll and Cut the Pasta: Clamp your pasta machine to a clean, flour-dusted surface (or use a rolling pin if you don’t have one). Divide the dough in half. Press one portion flat and begin to roll it through the pasta machine at the widest setting, dusting with flour if needed. Gradually work the dough through the machine, narrowing the setting each time, until you have a long sheet about the thickness of a playing card. Lay the sheet on a flour-dusted surface and slice it into two equal sheets. Feed one sheet through the tagliatelle setting of the machine. Lay the tagliatelle on a flour-dusted tray and repeat with the remaining dough.
- Assemble the Dish: Bring a large pan of salted water to the boil. Meanwhile, remove the squash from the oven, and scoop out 300g (10.5 oz) of the roasted flesh into a bowl (save the rest for another use). Mash it with the back of a fork. In a large frying pan, melt the butter over medium heat, then add the mashed squash, stirring. Splash in a little of the boiling salted water and stir in most of the grated Parmesan. Reduce the heat to low.
- Cook the Pasta: Add the fresh tagliatelle to the boiling salted water and cook for about 1 minute or until al dente. Use tongs to transfer the pasta directly into the squash sauce, tossing gently and adding splashes of starchy cooking water if needed to loosen the sauce.
- Serve: Divide the pasta into bowls and top with the garlicky pangrattato and the remaining grated Parmesan.
Recipe Tips
- Rest the dough: After kneading the pasta dough, let it rest for 30 minutes. This helps the gluten relax, making it easier to roll out, and gives you a smoother texture.
- Don’t skip the pasta machine: If possible, use a pasta machine to get the pasta as thin as a playing card. This makes it cook evenly and creates the perfect texture.
- Use starchy water for the sauce: When cooking the pasta, save some of the water before draining it. Adding this starchy water to the squash sauce will help the sauce stick to the pasta and give it a creamy consistency.
- Check pasta for doneness: Fresh pasta cooks very quickly, usually in about 1 minute. Don’t overcook it to keep the texture tender and fresh.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover squash tagliatelle cool to room temperature before placing it in an airtight container. Store in the fridge for up to 2 days.
- Freeze: If you want to freeze it, let the dish cool completely before transferring it to a freezer-safe container. Store in the freezer for up to 1 month. To serve, thaw overnight in the fridge before reheating.
- Reheat: Reheat the squash tagliatelle in a frying pan over medium heat for about 5-7 minutes. Add a splash of water or stock to loosen the sauce and stir occasionally until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 200g)
- Calories: 846
- Total Fat: 34.1g
- Saturated Fat: 11.4g
- Total Carbohydrate: 1.9.4g
- Dietary Fiber: 5.5g
- Sugars: 12.5g
- Protein: 29.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegan lentil ‘Bolognese’
- Jamie Oliver Chicken And Mushroom Pasta Bake
- Jamie Oliver Lemon Pasta
- Jamie Oliver Mediterranean-Style Herring Pasta
Jamie Oliver Squash Tagliatelle
Description
This easy and delicious squash tagliatelle from Jamie Oliver is a comforting, hearty pasta dish perfect for autumn. With creamy roasted squash and crispy pangrattato, it’s a simple yet flavorful meal. You can swap ingredients like squash and chestnuts to suit what you have in your pantry, making it super versatile!
Ingredients
Pasta:
Pangrattato:
Instructions
- Roast the Squash: Preheat the oven to 180°C (350°F / gas mark 4). Scrub the squash (no need to peel), halve, and scoop out the seeds. Slice into wedges or 1cm (½ inch) thick rounds. Place in a roasting tin, drizzle with 1 tbsp olive oil, and season with sea salt and black pepper. In a pestle and mortar, bash the coriander seeds and chilli to a fine powder, then add to the squash along with the cinnamon. Grate in half the nutmeg and toss to coat. Roast for 1 to 1.5 hours, or until golden and tender, shaking the tray halfway through.
- Make the Pasta: Place 200g (1⅔ cups) flour on a board or in a bowl, then make a well in the center. Crack in the eggs and beat with a fork until smooth. Gradually mix the eggs with the flour, incorporating a little at a time until the dough starts to come together. Knead the dough for 3–4 minutes until it becomes smooth and pliable (it shouldn’t be sticky). Cover with a bowl or cloth and leave to rest for 30 minutes.
- Make Pangrattato: Tear the stale bread into a food processor, add the peeled garlic clove, the sage leaves, and a drizzle of olive oil, then blitz into breadcrumbs. Pulse in the chestnuts. Heat 1 tbsp olive oil in a large non-stick frying pan over medium heat. Add the breadcrumbs and cook for about 15 minutes, stirring often, until golden and crisp.
- Roll and Cut the Pasta: Clamp your pasta machine to a clean, flour-dusted surface (or use a rolling pin if you don’t have one). Divide the dough in half. Press one portion flat and begin to roll it through the pasta machine at the widest setting, dusting with flour if needed. Gradually work the dough through the machine, narrowing the setting each time, until you have a long sheet about the thickness of a playing card. Lay the sheet on a flour-dusted surface and slice it into two equal sheets. Feed one sheet through the tagliatelle setting of the machine. Lay the tagliatelle on a flour-dusted tray and repeat with the remaining dough.
- Assemble the Dish: Bring a large pan of salted water to the boil. Meanwhile, remove the squash from the oven, and scoop out 300g (10.5 oz) of the roasted flesh into a bowl (save the rest for another use). Mash it with the back of a fork. In a large frying pan, melt the butter over medium heat, then add the mashed squash, stirring. Splash in a little of the boiling salted water and stir in most of the grated Parmesan. Reduce the heat to low.
- Cook the Pasta: Add the fresh tagliatelle to the boiling salted water and cook for about 1 minute or until al dente. Use tongs to transfer the pasta directly into the squash sauce, tossing gently and adding splashes of starchy cooking water if needed to loosen the sauce.
- Serve: Divide the pasta into bowls and top with the garlicky pangrattato and the remaining grated Parmesan.
Notes
- Rest the dough: After kneading the pasta dough, let it rest for 30 minutes. This helps the gluten relax, making it easier to roll out, and gives you a smoother texture.
- Don’t skip the pasta machine: If possible, use a pasta machine to get the pasta as thin as a playing card. This makes it cook evenly and creates the perfect texture.
- Use starchy water for the sauce: When cooking the pasta, save some of the water before draining it. Adding this starchy water to the squash sauce will help the sauce stick to the pasta and give it a creamy consistency.
- Check pasta for doneness: Fresh pasta cooks very quickly, usually in about 1 minute. Don’t overcook it to keep the texture tender and fresh.
Jamie Oliver Squash Tagliatelle