Ingredients
- 200g butternut
- squash, peeled, deseeded and cut into 2cm (3/4in) pieces
- 3 tsp. oil
- 300g trofie pasta
- 4 skinless chicken breasts, cut into thin strips
- 125ml chicken stock
- 250g crème fraîche
- 2 Tbsp. chopped sage, plus extra leaves for topping
- 1 red chilli, deseeded and finely chopped
- Finely grated zest 1 lemon
- 150g grated gruyère
- 100g ricotta
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