Brown Butter Squash Tortelloni

Start by peeling and dicing the squash. You want to try and dice as small as you can. We’re cooking these through completely in the pan, no oven roasting, so the smaller you cut them, the quicker they’ll cook. Thinly slice the garlic cloves and red chilli.

Grab a large lidded frying pan and set it over a medium heat. Add plenty of olive oil and the butter before tipping in the squash. Pop the lid on the pan and cook the squash for 15-20 mins, stirring now and then, until it steams in its own liquid and starts to caramelise a little.

Remove the lid and add the sliced garlic and chilli. Sweat with the cooked squash for a couple of mins before adding a splash of water and using a fork to squish some of the squash into a sauce.

Meanwhile, bring a pot of water to a boil, season generously and cook the tortelloni following packet instructions.

Finely chop the parsley and tip into a bowl with the zest and juice of the lemons. Mix with a little olive oil.

Transfer the cooked tortelloni to the sauce and toss together. To serve, divide between bowls and top with a few spoons of the gremolata parsley dressing, a drizzle of olive oil, a little black pepper and some grated Parmesan.