Creamy butternut squash spaghetti with sage

Serves: 2

Prep Time: 1 hr 20 mins

Ingredients

  • 1 butternut squash, chopped in half and de-seeded
  • 1 medium onion, chopped
  • 2 garlic cloves, grated or chopped
  • 1 cup good quality vegetable broth (I use organic bouillon)
  • 3 cups spaghetti (this can be any pasta type of your choice, I use organic corn spaghetti. Use gluten or wheat free pasta if you would like this recipe to be gluten or wheat free)
  • 2 tsp sage, dried
  • 1/2 tsp red chilli flakes
  • pepper to taste

 Optional

  • 1 tsp olive oil
  • fresh sage

This Creamy butternut squash spaghetti with sage is the perfect Autumn pasta dish. The bright orange of the squash gives the dish a creamy look and taste but without having to add any cheese or cream. It’s one of those dishes that makes even a weeknight meal feel special. Serve with wilted spinach for a hearty main perfect for those colder days.

Butternut squash contains a wide range of nutrients, such as manganese, magnesium, vitamin C, alpha- and beta-carotene which are all extremely good for cardiovascular health. While the high fibre content supports healthy digestion and the garlic helps to detoxify the body. Making this not only a delicious meal choice but a healing and healthy one too.

Method

  1. Chop the butternut squash in half, deseed, then place in the oven at 200C for 45-50 minutes, or until the squash is tender and has turned golden-brown.
  2. Once the squash is cooked, set one half aside in a warming oven. Take the other half and peel away the skin leaving the flesh or scoop out the flesh – whatever works for you.
  3. Place this flesh into a blender with the onions, garlic, dried sage, chilli and vegetable broth. Purée until smooth. Now place the mixture into a pan on a medium heat to simmer for 15 minutes to 20 minutes.
  4. In the meantime, bring a large pot of water to the boil and cook the pasta according to package directions, stirring occasionally.
  5. Remove the other half of the squash from the warming oven, peel away the skin and chop the flesh into small cubes, now add these to the squash mixture on a medium heat.
  6. Drain the pasta once it is cooked, and then combine with the squash mixture over a medium heat, for about 2 minutes until the sauce coats the pasta. Decant into a large bowl ready for serving.
  7. You can also top the pasta topped with fried sage. To make the crispy sage heat 1 tsp olive oil in a pan over medium heat. Once the oil is heated, add the sage to the pan and coat. Let the sage get crispy before transferring it to a small bowl lined with kitchen roll to absorb any excess oil. Top the pasta with the crispy sage and freshly ground pepper then enjoy!

Creamy-butternut-squash-spaghetti-with-sage-jen

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