suash
Ingredients: serves 2
1 small butternut squash, top and tail, half and score
1 bulb of garlic, top sliced off
1 tablespoon Paprika
4 sprigs of fresh thyme
1 sprig of sage
Olive Oil
300g orzo pasta
salt & pepper, to taste
1 small onion, finely chopped
90 ml dry white wine
100ml cream – dairy or non dairy
100g hard cheese of you choice
Method:
Step 1: To make the butternut squash puree: Season the butternut squash with salt, pepper, paprika, fresh thyme and olive oil. Bake butternut squash and garlic at 180ºC in the oven for 1 hour or in the air fryer for 35 minutes. Blend the butter squash and garlic to create a smooth puree. If the garlic is browning too much, wrap it in foil.
Step 2: To make the base: Sauté the sage in oil and set aside. Sauté the chopped onion in olive oil until translucent. Add the white wine, and allow it to reduce slightly. Blend in the squash puree with the garlic. Stir in more thyme.
Step 3: To make the creamy pasta sauce: Pour in the cream and bring the sauce to a gentle simmer. Season with salt and pepper.
Step 4: The pasta: Cook your pasta al dente, drain, and mix it into the pumpkin sauce.
Final Touch: Serve with a generous sprinkle of you favouite hard cheese.
