A superb meal for a warm early summer evening. The pumpkin and macarpone combine to give a beautiful creamy flavour and the chili adds a tiny kick at the end.
Serve with fresh, green salad and a crisp white wine.
4 cups chopped butternut squash (pieces about 1/2 inch big)
1.5 tblspn olive oil
2.5 cups chicken stock
1 cup mascarpone cheese
1/2 tspn ground cinnamon
1 fresh chili, chopped finely
500g fresh futtuccine
Freshly grated Parmesan
Handful fresh Italian parsley, chopped
Preheat oven to 220°C. Toss pumpkin with olive oil in large bowl to coat. Transfer pumpkin to baking sheet. Bake until pumpkin is tender and beginning to brown, turning once (about 30 minutes).
Transfer pumpkin to processor and add 2 1/2 cups chicken stock. Puree until smooth. Add mascarpone cheese, ground cinnamon and chili. Process to blend. Season with salt and pepper.
Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer fettuccine to large bowl. Add sauce; toss to coat. Garnish with a generous amount of parsley and black pepper and serve, with Parmesan separately.