Butternut squash and sage pasta

Name: Butternut squash and sage pasta
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 450g butternut squash, peeled and diced into approximately 1cm cubes; 1 red onion, roughly chopped; 4 garlic cloves, unpeeled; 1 red chilli, deseeded and sliced; 6 fresh sage leaves, leaves picked, plus extra to serve; 3 tbsp olive oil; 350ml vegetable stock; 100g baby spinach; 30g Cheese, finely grated; 300g pasta

4 steps

Prep:10minCook:50min

Garlic, chilli and fresh, fragrant sage deliver sophisticated hits of flavour in a velvety sauce – and you can have it on the table in about an hour

Updated at: Thu, 21 Nov 2024 06:57:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories463.8 kcal (23%)

Total Fat14.7 g (21%)

Carbs70 g (27%)

Sugars5.5 g (6%)

Protein13.9 g (28%)

Sodium335.8 mg (17%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

450gbutternut squash

peeled and diced into approximately 1cm cubes

leaves picked, plus extra to serve

3 Tbspolive oil

350mlvegetable stock

100gbaby spinach

30gCheese

finely grated

300gpasta

Instructions

Step 1

Preheat the oven to 180°C, and line a baking tray with foil. Arrange the butternut squash, red onion, whole garlic cloves, chilli and sage leaves on the tray and drizzle over the oil. Season and toss everything together until well-coated. Roast for 40 mins, turning halfway, until the squash is tender. Set aside for 15 minutes to cool a little.

butternut squash450g

red onion1

garlic cloves4

red chilli1

fresh sage leaves6

olive oil3 Tbsp

Step 2

Meanwhile, cook the pasta to pack instructions. Drain and set aside, covered.

pasta300g

Step 3

Pop the garlic out of its skins and add to a food processor (or use a saucepan and a stick blender) with half the veg and all of the stock. Whizz until smooth. Add more water if it looks a little thick, then tip into a large pan over a low heat along with the remaining squash, a handful of the grated cheese and the spinach. Stir to wilt the spinach.