Easy Squash Pasta

Serves

4 People

Cooking Time

30 minutes

Season

Autumn

Winter

Spring

Dietary

Vegan

Vegetarian

Dairy Free

This is a brilliant and easy go to recipe for when you get squash in your veg boxes. This is minimal effort cooking at best and is also a great one for the kids!

Ingredients

500g Squash (we used Crown Prince Squash but any would work well)
3 Cloves Garlic (finely sliced)
1 Chilli (deseeded and sliced)
Nutmeg
Sage Leaves (roughly torn)
50g Parmesan (Optional)
Salt and Pepper
Honest Toil Olive oil
Pasta of your choice

Method

Step 1.

Deseed your squash and chop into 1 inch chunks. Place in a colander and place over a pan of boiling water. Cover with a lid or plate and steam for 7 minutes or so, until very soft.

Step 2.

In a large pan, sauté the sliced garlic, sage leaves and chilli in plenty of Honest Toil olive oil for a few minutes. Add a grate of nutmeg. Then tip in your steamed squash and mix well on a low heat. It should break up whilst you stir - mash any bigger lumps with a fork.

Step 3.

Cook your chosen pasta until al dente, drain and reserve half a cup of the pasta water.

Step 4.

Tip the cooked pasta into the squash mix, splash a bit of the pasta water, more Honest Toil and mix it together. The soft squash should cling to the pasta as a chunky sauce.

Step 5.

Serve with parmesan, if using, and more Honest Toil olive over the top.