Roasted butternut squash pasta

mains
Roasted butternut squash pasta

Ingredients

serves 2
  • •½ butternut squash, peeled and cubed
  • •½ onion, roughly chopped
  • •2 tbsp vegetable oil
  • •¼ tsp nutmeg
  • •Fine sea salt, to taste
  • •Black pepper, to taste
  • •1 garlic clove, minced
  • •200ml vegetable stock
  • •50ml almond milk
  • •1 tsp dried sage
  • •½ broccoli, chopped
  • •150g wholewheat pasta

Directions

  1. 1. Preheat the oven to 200°C. Line a baking tray with parchment paper.
  2. 2. Place the butternut squash and onion on the tray, and drizzle with half the oil. Season with salt, pepper, and nutmeg. Roast for 25-30 minutes, until tender.
  3. 3. Meanwhile, steam or roast the brocolli and set aside. Cook the pasta.
  4. 4. Transfer the roasted squash and onion to a food processor. Add the vegetable stock and almond milk, then blend until smooth.
  5. 5. In a large pan, heat the oil, garlic and sage, and cook for about 1 minute. Add the squash puree and bring to a simmer, stirring occasionally. Stir in the pasta and broccoli, then serve.
Baker Beanie Author

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