Carbs are the thing of the moment. It’s cold, it’s raining, and as a nation we’re hungry for the heavy stuff. I’ve seen butternut squash pasta sauce recipes knocking about, but wanted to try the long game version by roasting the squash to see if it made a difference to the flavour. It absolutely does, it tastes just a little bit more luxurious and is (in my opinion) way worth the effort, and it makes the house smell good.
I cooked this for my Grandparents, Mum and boyfriend over the weekend and it comfortably served all 5 of us, but I’d probably say this serves 4 more generously – depending on the size of your squash.
1 butternut squash, peeled and diced
2 garlic cloves
1 tbsp olive oil
- Pre-heat your oven to Gas Mark 7 (conversions here) and lay out your squash in a roasting dish.
- Peel the garlic cloves and throw them in the dish, then drizzle over the olive oil and shake the dish to ensure everything’s nicely coated.
- Roast the squash for 40-50 minutes or until it’s beginning to crisp up.
- Set aside for 10 minutes to cool then whiz up in a food processor.
- Add some water little by little until you’re happy with the consistency.
- Once you’re ready to eat (or once your pasta is on the boil) heat the sauce up in a frying pan on low and add the wensleydale to melt it in there.
Your track recommendation for this recipe is Real Love by Tom Odell, it’s been in my head all week thanks to the unsurprisingly heartbreaking John Lewis advert.
What’s your favourite Autumn comfort food carb-fest? Let me know in the comments!
Thanks for reading x