Creamy Butternut Squash Pasta Sauce
2 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg Butternut squash (peeled and cut into chunks)
- 1 tbsp Olive oil
- 1 pinch Fine sea salt and ground black pepper
- 0.5 tsp Cinnamon
- 2 Garlic clove (crushed)
- 2 tablespoons Crème fraîche
- 100 ml Vegetable stock
- 30 g Parmesan (grated)
Method
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Add 1 kg Butternut squash, 1 tbsp Olive oil, 0.5 tsp Cinnamon and 1 pinch Sea salt and black pepper to a roasting tray. Mix so all the cubes are coated and roast for 30 minutes.
- Add the roasted butternut squash to a blender and blend until smooth.
- Put the blended squash into a pan with 2 Garlic clove, 2 tbsp Creme fraiche, 100 ml Vegetable stock and 30 g Parmesan and heat through (about 2 minutes).