As we transition to the dark ides of October, all you will crave is a warm bowl of hearty deliciousness like this butternut squash pasta.
As we transition to the dark ides of October, all you will crave is a warm bowl of hearty deliciousness like this butternut squash pasta that uses everything.
One vegetable I never ate when I was growing up was butternut squash – I think my parents thought we wouldn’t like it. Well, they hadn’t tried adding it to pasta! In this dish, the skins can be peeled then roasted or simply left on. Save the seeds as you can toast them and have them as a snack or use them to add extra crunch to a soup or salad.1 butternut squash, peeled, deseeded and chopped 2 garlic cloves, peeled 500g pasta Preheat your oven to 200ºC/gas mark 6.
Put your butternut squash, garlic and onion on the same baking tray with a light drizzle of olive oil and a sprinkle of salt, pepper and paprika. Roast in the oven for 40-45 minutes, until the edges begin to brown and crisp and the flesh is soft. Once ready, leave to cool on the baking tray. To a blender or food processor, add your roasted garlic and onion and half of the milk. Give this a good blend until smooth and creamy. Add the roasted butternut squash, a few leaves of roasted sage and a pinch of salt and pepper. Pulse until thick and a bit chunky still – if you blend at a high speed continuously, you’ll end up making a soup.
Cook the pasta until tender , then transfer to a serving bowl with heaping spoonfuls of the sauce and toss to coat evenly. Serve with the roasted pumpkin skins and toasted seeds. Adding a bit of leafy greens like rocket or shredded kale can really give this dish more nutritional value .
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