Hazelnut Winter Squash Pasta
Agriculture Minister Lana Popham’s Hazelnut Winter Squash Pasta is a comforting dish that blends the earthy sweetness of roasted squash with the rich, nutty crunch of hazelnuts. Perfect for chilly evenings, it’s a cozy flavourful meal that celebrates the best of seasonal ingredients.
Ingredients
Ingredients:
4 cups diced winter squash
1/2 cup roasted BC Hazelnuts
4-6 cups cheese tortellini (you can use fresh or dried)
1/2 cup grated Parmesan
2 cloves minced garlic
1/2 tsp dried chilli flakes
Zest of 1 lemon
Salt
Pepper
4 tbsp Olive oil
Method
Prepare the Squash:
- Preheat your oven to 400F (200C).
- Chop and dice Winter Squash into small cubes.
- Toss with 1 tablespoon of olive oil, salt and pepper.
- Roast until tender, about 20-25 minutes.
Prepare the Tortellini:
- Bring 10 cups of water to a boil in a large saucepan.
- Lightly salt the boiling water.
- Follow package instructions, cooking until tender.
Assemble the Pasta:
- Heat 3 tablespoons of olive oil in a large frying pan.
- Add garlic, half the hazelnuts and chilli flakes.
- Layer 8–10 sheets of phyllo pastry, brushing each sheet with melted butter before adding the next.
- Saute for 5 minutes.
- Add squash, pasta and lemon zest.
- Saute for 3 minutes until fully incorporated.
Serve and Enjoy:
- Turn off the heat and sprinkle the rest of the hazelnuts, Parmesan cheese, salt and pepper to taste.
- Serve and savour!.
Notes:
Squash: Blue Hubbard was used in this version but any winter squash may be used.
