I've always wanted to attempt a butternut squash sauce as a big fan of this veg but had so far never got around to making it, usually a little too time consuming for me considering the roasting and blending involved.
Alas what we do have in buckets right now is TIME! Which is why I rustled up this dish on a very strange Friday night, all alone, glass of wine in hand and with a few FaceTime friend dates lined up post dinner.
I have to say this was one of the nicest pasta dish I have ever made at home, so flavourful and comforting and the fried sage leafs elevated this to the next level! I would say you could also easily make this vegan by omitting the cream and parmesan or replacing with dairy free alternatives and I for one can't wait to make this for friends IRL!
- 1 medium butternut squash, peeled and cut into 5cm chunks, ready for roasting
- 1 medium white onion, quartered
- 4 garlic cloves, peeled and left whole
- Olive oil
- A splash of double cream
- Parmesan, 70g to go into the sauce then some to be shaved on top
- 400g pasta (I recommend a wide variety like tagliatelle)
- A handful of fresh sage leafs
- 30g butter
- Heat your oven to 200 degrees Celsius.
- Chop up and peel your butternut squash and garlic and quarter your onion.
- Add veg onto a lined baking tray and coat in olive oil, season, then pop into the oven.
- Roast for around 45 minutes when the squash will be nice and tender.
- Cook your pasta according to package instructions.
- Add your roasted veg, cream, a touch of nutmeg and parmesan to a blender and blend away.
- Gradually add a little water to get desired sauce thickness, you don't want to add too much water too quickly and make it watery. Feel free to add more cream as well depending on the type of creaminess you want. The sauce is now ready but you can always heat it back up in a saucepan.
- Melt your butter in a sauce pan and add the sage leafs, fry until crispy.
- Mix your cooked pasta with the butternut squash sauce, plate up and top with parmesan shavings and crispy fried sage leafs.
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