Creamy Roasted Butternut Squash Pasta Recipe
This creamy roasted butternut squash pasta combines the sweet squash with one of its finest companion flavours, sage and a whole head of roast garlic to create a fantastic vegetarian pasta dish.
Servings 2 Servings
Calories 631kcal
Ingredients
- 1 Small Butternut Squash 600g (this should yield around 300-350g of squash)
- 1 Head Garlic
- 1½ tablespoon Olive Oil
- ¼ teaspoon Coarse Sea Salt (plus extra salt for cooking the pasta)
- ¼ teaspoon Black Pepper
- 75 ml Vegetable Stock ⅓ Cup
- 12-16 Sage Leaves
- ½ teaspoon Chilli Flakes (I use chipotle chilli flakes)
- 75 ml Creme Fraiche ⅓ Cup
- 175 g Dried Pasta 6oz
Instructions
- Cut the butternut squash in half lengthways, scoop out the seeds and place it in a baking dish just large enough to hold the squash.
- Pour 1 tablespoon of the olive oil over the butternut squash and sprinkle on most of the salt and pepper, keeping a little back to season the garlic.
- Cut the top 5-7mm (¼") off the top of the garlic and place it on a square of tin foil, then drizzle over the remaining oil and season with the remaining salt and pepper. Scrunch up the foil to enclose the garlic and pop it in the baking dish. Then cook in the oven at 180°C or 350°F until the squash is tender to the tip of a knife; this will take around 1 hour.
- Carefully pour the oil from the squash and garlic into a 30cm or 12" frying pan, then scoop the flesh from the squash (discard the skin), and press the garlic from its skins.
- Bring a 20cm or 8" saucepan of well-salted water (I use 1½ teaspoons in a pan this size) to a boil and cook the pasta as per the instructions on the packet.
- Add the butternut squash puree, roasted garlic and vegetable stock to a blender and blitz to form a smooth sauce.
- Chop the sage leaves as finely as you can.
- Heat the oil that we transferred to a frying pan over a medium heat (don't be afraid to add more oil if required), and when it is hot, add the chopped sage and chilli flakes and stir for 30-60 seconds.
- Pour in the butternut squash puree, add the creme fraiche, stir, and cook until hot, then reduce the heat to low and wait for the pasta to finish cooking.
- Add the drained pasta to the sauce, stir to coat and serve.
Nutrition
Serving: 1 | Calories: 631kcal | Carbohydrates: 96g | Protein: 10g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Cholesterol: 49mg | Sodium: 819mg | Fiber: 16g | Sugar: 5g
