Butternut Squash Pasta

I realise it appears to be luminous macaroni cheese, but it’s actually a creamy butternut squash pasta sauce.

Yield; Three servings Cook time; 30 minutes

You’ll need;

  1. One medium sized butternut squash, peeled and cut into small cubes
  2. One brown onion, sliced
  3. Two cloves of garlic, sliced
  4. 250ml(one cup) hot vegetable stock
  5. One teaspoon of dried basil, one teaspoon of dried oregano, one teaspoon of dried thyme
  6. 300g(10oz) dried pasta
  7. Salt and black pepper to taste

Method;

  • Fry the onion and garlic over a medium low heat for about five minutes, you just want to soften them, not add any colour.
  • Next add the butternut squash and stock, cover with a lid and increase the heat to medium high. Leave to simmer for about 20 minutes, or until the squash is fork tender.
  • While the squash is cooking, boil the pasta as per the instructions on the packet.
  • Once the squash, stock and onion mixture is cooked, transfer to a jug and blend with an immersion blender. Once blended, stir through the herbs and season with salt and black pepper.
  • When the pasta is cooked, drain and pour over the butternut squash sauce. Mix well before serving to ensure the pasta is evenly coated.

I really enjoyed this pasta dish, the butternut squash sauce had such a naturally creamy flavour that went perfectly with the pasta.

Bye for now 🙂

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