20/09/2024

Autumn butternut squash pasta sauce recipe

By: Amy Hope

Ingredients

  • Butternut Sauce
    • a medium sized butternut squash
    • 1 onion
    • 5 garlic cloves
    • 10 Fresh sage leaves
    • 1 tsp of fesh thyme
    • 2-3 tbsp Infinity Foods Extra virgin oilve oil
    • handfull of Infinity Foods cashew nuts (optional)
    • 1 tbsp Engerivta Flakes
    • 1 tbsp of balsamic vinegar
    • water - adjust to thickness
  • Pasta - of your choice
  • french beans or broccoli
  • 30 mins
  • Easy
  • Serves 4
  • vegan-icon
    Vegan

 

The start of autumn has begun with the changing light, leaves and, of course, the seasonal vegetables. Squash is the one thing that shouts autumn to me the most.
Try this great easy mid-week meal for all to enjoy. Butternut Squash is the star of the show, with the sage, thyme and garlic expanding the flavour. A bit of comfort food we all need this time of year.

Right let’s make this…

Method:

  1. Peel and cut up your butternut squash into medium chunks.
  2. Peel and roughly chop onion and garlic cloves.
  3. Cover in a splash of olive oil
  4. Roast in dish at 180 degrees Fan oven for 20 mins – until soft.
  5. Next, get your blender out.
  6. Add most of the roasted veg (set aside a little for topping) to the blender.
  7. Add cashew nuts, Engervita flakes, balsamic vinegar, the herbs and a cup of water.
  8. Blend.
  9. While blending cook pasta (as directed on the packet) and veg.
    I like to steam my veg over the boiling pasta water.
  10. Add water as it blends until you have a creamy consistency.
  11. Drain pasta. Return to pan. Add sauce and stir in.
  12. Top with remaining roasted butternut squash and veg.

Serve and feel the comfort of autumn.

 

 

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