Blue cheese and butternut squash pasta

Continuing my love of butternut squash this week I wanted to share another recipe that uses some of the roast butternut squash I shared in this blog post. This one was lunch for me but would work equally well as a dinner. I used brown rice pasta because I like it and I've found minimising the amount of wheat I eat helps. If you're ok with wheat obviously feel free to use whatever pasta you like. This recipe is for one but you can easily scale up or down!

Blue cheese and butternut squash pasta

80g brown rice pasta
100g roast butternut squash with garlic
40-50g blue cheese, I used gorgonzola but I think I may try St Agur next!
Salt and pepper
Toasted pumpkin and sunflower seeds

Cook the pasta according to pack instructions.
While the pasta is cooking toast your seeds in a dry pan.
Once the pasta is cooked drain and reserve some of the cooking water.
Put the pasta back in the pan with the squash and blue cheese, warm through over a low heat and mix in some pasta water if it needs loosening up a bit.
Once the blue cheese has melted in taste for seasoning.
Serve up with some extra cheese scattered on top along with the toasted seeds.