MC TX12 - Open lasagne of roast butternut squash, mushrooms and hazelnuts with carrots in paprika and a chilli and basil butter

Mark McGrath's recipe from the episode 12 pasta challenge


  • 200 g plain flour (tip 00) a little bit extra for dusting
  • 1 egg + 2 egg yolks
  • 1 butternut squash
  • 4 springs of thyme
  • 8 hazelnuts
  • 75 g butter
  • 20 basil leaves
  • 1 hot chilli sliced
  • 100 g assorted mushrooms
  • 2 pinches paprika
  • 2 star anise
  • 2 pinches cumin
  • 1 carrot
  • 1 garlic clove
  • for sauce:
  • 1 glass of wine
  • 1 tblsp vanilla bean paste
  • 150 ml cream


  1. Add 200g flour. Add the egg yolks to the food processor
  2. Blend until it forms a ball, knead until it’s smooth on a well-floured surface
  3. Wrap in cling film + leave in the fridge for 30 minutes until slightly firmed
  4. Chop the butternut squash into 1 cm dice
  5. Put on a baking tray with 1 tbsp of olive oil, leaves of 2 thyme sprigs, a pinch of paprika + cumin + season with salt + pepper
  6. Roast at 180° for 8-10mins until golden brown all over
  7. Cut the carrot into batons + place on baking parchment with a few slices of chilli, a pinch of cumin, 2 pieces of star anise + a knob of butter
  8. Wrap the carrots up tightly to create a parcel in which the carrots will steam
  9. Place on a tray in the oven at 180°c for 8-10 mins + leave to cool slightly in the tray
  10. Roast hazelnuts at 180° for 8-10 mins until brown
  11. Remove skins by rubbing in a tea towel and then crush them into small pieces
  12. Finely slice garlic clove and mushrooms + fry for 8 minutes until dry + golden
  13. Add a knob of butter + cook until soft
  14. Stir in 5 basil leaves + leave aside
  15. Roll out pasta + cut into 6 cm squares, boil for 2 mins
  16. Heat 50g butter + add remaining basil + chili + let infuse for a few minutes
  17. For sauce:
  18. Reduce wine to 1/3 volume
  19. Add cream + vanilla + heat through
  20. Blend in the butter until foaming with a “cappuccino” effect
  21. Plating:
  22. Cut a round piece of pasta with a 5cm diameter cutter
  23. Brush with basil, chilli + butter
  24. Using ring to keep the stack stable, layer butternut squash, pasta, mushrooms
  25. Then top with hazelnuts, a basil leaf, a slice of chilli + sauce or more butter (depending on if making sauce or not)
  26. Place 3 pieces of carrots around the stack to make a rough triangle

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