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Squash Pasta, two ways

The rich, nutty Butternut Squash is a versatile vegetable packed full of vitamin A, vitamin C, Fibre, potassium and magnesium. It is very easily made into a delicious pasta dish, which tastes naughty but is super healthy!


Below are two ways to make a pasta dish from a simple squash. One is super easy (click here, for YouTube link) and the other is slightly more decadent, for a little extra yum (click here for video).


Simple Squash Pasta

Serves 2

Prep time: 15 mins

Cook time: 25 mins

Preheat oven to 200℃


Special equipment needed:

Roasting Tin

Masher


Ingredients

1 Butternut Squash, diced

2 tbsp Olive Oil

Salt & Pepper

250g Pasta


Serve straight into bowls to keep it vegan or add Parmesan to finish off


Method:

  1. Coat the diced squash in the olive oil and seasoning

  2. Roast the squash in the oven until golden and soft

  3. In the meantime, cook your pasta according to the pack and shape you’ve chosen. I recommend choosing a swirly or scoopy pasta so that the sauce clings to all the edges.

  4. Drain the pasta and set to one side

  5. When the squash is roasted, take it out and mash it

  6. Tip the cooked pasta into the squash and mix well. Enjoy!


Decadent Squash Pasta

Serves 4

Prep time: 15 min

Cook time: 45 min


Ingredients

1 Butternut Squash, diced

1 White Onion, finely diced

2 Cloves Garlic, crushed

Small Sprig of Sage (or use 2 tsp dried sage)

300ml White Wine

1L Veg Stock

300g Pasta (short is best)

100ml Double Cream

100g Parmesan, grated


Add deep fried sage for a crunchy garnish and plenty of black pepper. Buttery garlic bread would be excellent to dip into the sauce.


Method:

  1. Heat a drizzle of oil in a large pan and begin to brown the squash and onion

  2. Once the onion has just started to colour, add the crushed garlic, sage and wine

  3. Place a lid on the pan and let the contents simmer until the water has reduced by half

  4. Add the pasta, seasoning and veg stock, giving everything a good stir

  5. Bring to the boil, then reduce to simmer and place the lid back on

  6. Stir frequently, trying to crush the squash against the side of the pan as you do so

  7. Once most of the water has been absorbed, give the pasta a good stir, crushing any large bits of squash with your spoon

  8. Leave the pasta to sit for 5 minutes to absorb any remaining water

  9. Add the cream and Parmesan and mix well

  10. Serve with an extra grind of black pepper

and remember, anyone can cook!

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