Give your butternut star treatment with this delicious recipe from Pete Goffe-Wood…

What You Need

2kg butternut, peeled and cut into big chunks
1tbsp nutmeg
1tbsp cinnamon
50g soft brown sugar
100g butter
Salt and pepper
1 egg
1 log Chevin goat’s cheese, crumbled
1/2 cup Parmesan cheese, grated
300g fresh pasta sheets (40cmx14cm)
1 egg white

To Serve
1/2 cup pine nuts
1 cup sage leaves

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Method

Place the butternut on a roasting tray and season with nutmeg, cinnamon, sugar, butter, salt and pepper. Bake in a hot oven until the butternut has caramelised. Remove the butternut from the oven. Once cooled, add the egg, goat’s cheese and Parmesan, then mash roughly. Season to taste. Lay one pasta sheet on top of a clean tea towel. Brush the bottom long edge with egg white. Lay another sheet along that edge so they overlap by two centimetres. Repeat with a third piece of pasta. You should end up with a large rectangle. Spread the butternut mist over the rectangle leaving a two centimetres gap along the length of the edge nearest you. Brush the edge with egg white. Using the tea towel, roll up the pasta towards you into a neat roulade. Tie each end of the rotolo tightly with a piece of string. Place in a boiling water bath and poach for 40 minutes, turning after 20 minutes. Remove from the water and cool. Remove the tea towel before it gets cold, then brush with olive oil and refrigerate. To serve, cut into thick slices and heat in a pan or under a grill until golden brown. Heat a little butter in a pan, add the pine nuts and sage leaves and fry until sage is crisp and the pine nuts are golden brown; spoon over the rotolo. Garnish with extra grated Parmesan.

Chef’s tip: “It’s of paramount importance that the pasta is rolled thin as possible, so when the rotola is paoched, the centre cooks properly.”

Makes 15 slices. Per slice: 1170kJ, 12g fat (5g sat), 220mg sodium, 36g carbs, 6g fibre, 6g sugars, 9g protein.

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