Susie Theodorou’s orecchiette with butternut squash and sage

The food stylist’s stylist Susie Theodorou celebrates her culinary heritage and life passions in a glorious new book that counts Gwyneth Paltrow as a fan. This simple orecchiette with butternut squash and sage recipe is ready in around 20 minutes.

John Kernick


300g peeled, deseeded butternut squash pieces
3 tbsp extra virgin olive oil, plus extra for drizzling
2 shallots, chopped
½ tsp Calabrian chilli flakes
orecchiette or cavatelli pasta shapes for 4, cooked and drained (see the book for homemade)
150ml cooking water reserved from the pasta
75g almonds or walnuts, toasted and chopped
3 tbsp finely chopped sage
sea salt and freshly cracked black pepper
75g finely grated Parmesan

1. Using a food processor, shred the butternut squash. Heat the olive oil in a large frying pan, add the shallots and chilli flakes and cook for 3 minutes. Stir in the squash and sauté for 3 minutes.
2. Have ready the cooked pasta and the reserved cooking water. Stir the pasta water into the pan, cover and cook for 10 minutes. Add the nuts, sage and cooked pasta and simmer, stirring well. Remove from the heat and season. Stir in the Parmesan; drizzle with olive oil to serve.

Mediterranean: Naturally Nutritious Recipes From the World’s Healthiest Diet by Susie Theodorou is published by Kyle Books, price £16.99. As well as brilliant recipes, useful tips and pantry wisdom, the book devotes an entire chapter to the health benefits of eating the Mediterranean way, with expert advice and nutrition counts for each recipe to help you build them into your own plan. To order a copy for £12.74 (a 25 per cent discount) until 17 June visit or call 0844 571 0640; p&p is free on orders over £15.