Super easy roasted squash pasta sauce

Serves

4 People

Cooking Time

60 minutes

Season

Autumn

Winter

Dietary

Vegetarian

Vegan

Dairy Free

This is a brilliant and easy go to recipe for when you get squash in your veg boxes. We are making our way through our stored Crown prince squashes which we will finish over the next month or so. These squashes which we cut into nice portions for our boxes are packed full of flavour which intensifies when roasting. If you’re vegan just swap the parmesan for a vegan alternative. This is minimal effort cooking at best and is also a great one for the kids!

Ingredients

500g Crown Prince Squash (Or Butternut)
Half Onion
5 Cloves Garlic
½ tsp Chilli Flakes
Nutmeg
Sprig Rosemary
50g Parmesan (Or Vegan Alternative)
400ml Hot Veg Stock
Salt and Pepper
Olive oil
Pasta of your choice.

Method

Step 1.

Pre heat your oven to 180c. Peel and deseed your squash and chop into 1 inch chunks. Slice up your onion. Place the Squash and onion on a large baking tray add 5 cloves garlic with skins on. Finely chop your Rosemary, sprinkle over the squash along with the chili flakes and a grating of nutmeg. Drizzle the veg with olive oil and season well with salt and pepper.

Step 2.

Place in the oven and roast for around 45 mins until the squash is soft and cooked through.

Step 3.

Cook your chosen pasta until al dente.

Step 4.

Whilst the pasta is cooking, using a blender or stick blender in a pan, Add the squash and onion and peel and add the roasted garlic. Add the hot stock and then blend until smooth and velvety. Add a good grating of parmesan and blend again. Taste and adjust your seasoning with salt and pepper.

Step 5.

Combine in a pan with your cooked pasta and mix well. Serve with some extra parmesan and olive oil over the top.