The warm flavours of autumn are so comforting, that I decided to add it to everybody’s favourite comfort food for a creamy, delicious pasta sauce.
Butternut squash and sage are an ideal pairing and originally I was going to make soup but the pasta was calling me, so we made a quick plot twist and it turned out so special that I’ll be making this into a regular family meal for sure.
15 mins
40 mins
4
Ingredients
1 Butternut Squash
1 Stalk Celery
1 ½ Tsp Coconut Oil
½ Tsp Asafoetida Powder
1 ½ Tsp Dried Sage
½ Tsp Nutmeg Powder
1 Tsp Himalayan Salt
1 Tsp Crushed Chillies
2 Tbsp Oatly Crème Fraiche
½ Cup Plant Based Milk
Coating:
1 Tbsp Coconut Oil
½ Tsp Himalayan Salt
¼ Tsp Asafoetida Powder
Pinch Dried Mixed Herbs
Method
1. Preheat oven at 220°C.
2. Peel, de-seed and chop the butternut squash.
3. Combine the ingredients for the coating and mix the squash.
4. Spread it out onto a lined baking tray and bake for 30mins.
5. On a medium flame heat the oil.
6. Sauté asafoetida, dried sage and nutmeg.
7. Add in chopped celery and 3/4 of the squash.
8. Take off heat and cool.
9. Blend up into a smooth consistency with the addition of the milk (add the milk in parts until you have the correct thickness).
10. Place back in the pan and add in the remaining ingredients.
11. Mix your pasta and remaining squash pieces.
Enjoy!
