Creamy Acorn Squash Pasta

Instructions

1. 1

   Preheat the oven to 200°C/390°F, allowing about 10 minutes. During preheating, quarter the squash and remove its seeds. Rub the cut surfaces with 5 ml olive oil, 0.25 tsp salt, 0.25 tsp red pepper flakes and all the oregano. Arrange cut-side down on a 33 × 23 cm roasting tray.

2. 2

   Roast for 35–40 minutes, until a fork slides easily through the flesh. Meanwhile, mince the garlic, strip and chop the thyme leaves, and finely grate the Parmesan.

3. 3

   While the squash roasts, cut the boneless, skinless chicken thigh into 2 cm pieces and season with 0.5 tsp salt. Do not wash raw chicken; wash your hands and clean the knife, board and work surface after handling it.

4. 4

   Heat the remaining 10 ml olive oil in a 30 cm deep frying pan over medium-high heat. Cook the chicken in two batches, turning occasionally, for 7–9 minutes per batch, until browned and the thickest pieces reach 74°C/165°F. Transfer to a clean plate and turn off the heat.

5. 5

   During the final 15 minutes of roasting, bring the 3000 ml water and 3 tsp salt to a boil in a 5-litre saucepan over high heat. Add the dry penne and boil for 1 minute less than its package cooking time, usually 9–11 minutes. Reserve 100 ml cooking water, then drain.

6. 6

   Let the roasted squash cool for 5 minutes, then scoop its flesh away from the skin. Blend the flesh with all the chicken broth, heavy cream and honey until smooth. Use a blender rated for warm liquids, keep it no more than half full, and blend in batches if necessary with the lid vent open and loosely covered with a folded towel.

7. 7

   Return the frying pan to medium-low heat and melt the butter. Stir in the garlic and thyme for 1 minute without browning. Add the squash mixture, Parmesan, onion powder, nutmeg, remaining 0.25 tsp salt and remaining 0.25 tsp red pepper flakes. Stir for 2 minutes until gently bubbling and the cheese has melted.

8. 8

   Add the chicken, any juices from its plate, drained pasta and all 100 ml reserved pasta water. Toss over medium-low heat for 2–3 minutes, until the sauce coats the pasta and the chicken and sauce reach 74°C/165°F. Divide among four bowls and serve.