Roasted butternut squash pasta

Roasted butternut squash pasta

Ingredients

serves 2
  • •½ butternut squash, cubed
  • •½ onion, roughly chopped
  • •2 tbsp vegetable oil
  • •¼ tsp nutmeg
  • •½ broccoli, chopped
  • •140g pasta
  • •1 garlic clove, minced
  • •100ml vegetable stock
  • •50ml soya milk
  • •1 tsp dried sage
  • •Pinch sea salt, to taste
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Prepare 2 baking trays.
  2. 2. Place the butternut squash and onion on a tray and coat with 1 tbsp olive oil. Sprinkle over the nutmeg. Roast for 25–30 minutes, until tender.
  3. 3. Place the broccoli on the other tray and brush with ½ tbsp olive oil. Roast for 10–15 minutes.
  4. 4. Cook the pasta.
  5. 5. Transfer the roasted squash and onion to a large bowl. Add the vegetable stock and soya milk, then blend until smooth.
  6. 6. In a large pan, heat the remaining ½ tbsp olive oil over medium heat. Add the garlic and sage and cook for 1 minute. Add the blended sauce, salt and ground black pepper. Bring to a simmer, stirring occasionally, until heated through. Stir in the pasta and broccoli. Serve topped with ground black pepper.
Baker Beanie Author

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