I love to cook this when the nights start drawing in; it's so quick and easy and delicious. It makes your house smell like autumn and tastes a lot more opulent than it is!
It's also really easy to make dairy free and/or gluten free, see bottom.
Serves: 2
Takes: 5 minutes prep time, roughly 40 minutes cooking time.
Ingredients:
250g frozen butternut squash pieces* (note: see step 1)
1 onion, diced
1 heaped teaspoon garlic purée
1 1/2 tablespoons of good quality olive oil
1 teaspoon of dried sage
2 - 3 dried bay leaves
pinch each of salt and pepper
4 tablespoons of single cream
To serve:
Hard cheese/parmesan, grated, optional and amount to taste
Cooked tagliatelle (spaghetti also works nicely)
Preheat oven to gas mark 5.
1. I like to chop the butternut squash into small cubes before I roast it, so I defrost it before hand for a couple of hours. Put your cubes into a small roasting dish with the onion, garlic purée, olive oil, sage, bay leaves and seasoning and stir together.
2. Put dish into the oven, stir occasionally. After about 30 minutes it'll start to colour and the squash will begin to break down, at this point add the cream and stir together. Put back in the oven. This is also when I like to start cooking the pasta, given a cooking time of 10 minutes.
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| This is the point where I add cream, almost done! |
3. After 10 more minutes the squash should be nearly completely broken down into a paste. Serve over tagliatelle with optional cheese on top. Don't eat the bay leaves and enjoy!
Note: I have done this recipe with both lactofree cream and soya cream, it works fine. Omit cheese or use finely grated lactofree cheese. For a gluten free option simply use gluten free tagliatelle, I buy mine from Tesco.
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