Butternut Squash and Sage Pasta Sauce
Prep: 5-10 mins
Cook Time: 35 mins
Total Time: 45 mins
Serves: 6 - 8 servings
DESCRIPTION
This super tasty and really comforting butternut squash and sage pasta sauce comes together in no time. A great recipe for batch cooking and freezing in portions for your baby and family. A perfect autumnal recipe to use some of the squash that’s in season.
INGREDIENTS
1 large butternut squash, peeled, seeded and cut into 1/2 inch cubes
1/2 onion, finely diced
2 garlic cloves, crushed
12 sage leaves, roughly chopped
500ml low salt vegetable stock
60g Parmesan cheese, plus a little extra for serving
Pasta to serve
METHOD
Preheat oven to 200C fan.
Place the squash on a large baking tray, drizzle with oil and toss to coat. Place in the oven for about 30 minutes, tossing half way through.
Meanwhile cook the pasta according to pack instructions.
Melt a little butter in a medium saucepan. Add the onion and cook for a couple of minutes until softened. Add the garlic and chopped sage and sauté for 2 - 3 minutes.
When the butternut squash is cooked, add this to a blender with all the other ingredients and puree until smooth. Season with black pepper to taste.
Drain the pasta, keeping back a little of the pasta water. Add the butternut squash sauce to the pasta, enough to coat the pasta evenly. Add a few tablespoons of the reserved pasta water if the sauce is a little too thick.
Serve with a sprinkling of extra Parmesan on top
NOTES:
*This step can be done ahead of time if you’d like.
