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