- 250g tagliatelle
- 3 cups peeled, cubed butternut squash
- 150g pkg fine herbs Boursin
- Cook pasta in boiling water. Reserve 1/2 cup cooking water for sauce.
- Heat a large non-stick frying pan over medium-high. Add oil, then squash and salt. Season with pepper.
- Cook until squash is tender and starts to brown, about 10 min. Add 3/4 cup water and cook until it is absorbed and squash is fully cooked, about 5 more min. Reduce heat to medium-low. Add reserved pasta water and stir in cheese. Simmer until smooth and slightly thickened, about 2 min. Drain pasta and toss with sauce. Season with pepper.