Creamy Butternut Squash Pasta
This is a beautiful vegetarian pasta dish but was enjoyed by all the meat lovers too! The butternut squash makes a lovely silky smooth sauce for the pasta, with the sage, garlic and parmesan giving it lots of extra flavour. This is a pasta dish I could eat over and over again.
The dish does take quite a long time to make as you have to roast the butternut squash first, but I promise you wont be disappointed. Perhaps one to try at the weekend?
CREAMY BUTTERNUT SQUASH PASTA
A beautiful creamy butternut squash pasta dish. Great with spaghetti.
- 1 Butternut Squash, peeled and diced
- 3 Garlic Cloves - DO NOT PEEL
- Small bunch of Sage
- 3 TBSP Olive Oil
- 25g Butter
- 1 Small Onion
- 25g Plain Flour
- 200ml Double Cream
- 50g Parmesan, grated
- Ladleful of pasta cooking water
- 250g Spaghetti
Step 1: Preheat the oven to 200c (180C Fan). In a large roasting tin place the squash, sage and garlic and drizzle with olive oil. Place in the oven and roast for around 45-50 minutes. Once cooled, puree in a food processor and set aside.Step 2: In a large pan melt the butter and gently fry the onion for 5 minutes until soft. Stir in the flour then add the double cream, butternut squash puree and parmesan. Set to one side.Step 3: Bring a large pan of water to the boil and cook the pasta according to instructions. Once cooked, pour 1 ladleful of the pasta cooking water into the butternut squash sauce before draining the pasta and place the squash sauce back on a low heat. Mix in the pasta then serve with extra parmesan and sage.
Yield 2 large portions