Seeing as we are fully in the swing of Autumn (nealy winter- jeeez where has this year gone) I've been playing around with some squash and pumpkin to create some autumnal recipes to add to my repertoire.
I've used both pumpkin and butternut squash to create a creamy 'cheese-like' sauce to accompany pasta when you're really craving some comfort food!
You will need:
Equipment:
1 chopping board
1 sharp knife
1 garlic crusher
1 peeler
1 mixing spoon
1 roasting tray
1 pan
1 liquidiser/ vitamix
Ingredients:
3 cloves of garlic
1 red onion
1/2 a butternut squash
10 tbpn of mylk
4 tbsp of nutritional yeast
1 tspn of sage
1/2 tspn of mustard
1/2 tspn of chili flakes
salt and pepper
coconut oil
this recipes makes around 4 portions of sauce, so spoon into zippy bags and freeze until you need them! :)
Method:
Preheat the oven to 180c gas mark 6 placing the roasting tray in the oven to heat
Peel and chop the squash into approximately the same size cubes, remove roasting tray from the oven add the squash with a pinch of salt and pepper and the sage and chilli flakes and roast for around 25 minutes
Meanwhile peel and dice the onion and add to pan with a tbsp of coconut oil to sauté for a few minutes at medium heat
Peel and crush the garlic and add to the pan with a pinch of salt
After approx. 25 minute remove squash from oven place in liquidiser with garlic, onion, mustard, nutritional yeast and 5 tbsp of mylk and blend for a few minutes or until smooth
Add more mylk gradually to loosen the sauce.
...Annnnd there you have it, a reaaaaally simple creamy butternut pasta sauce recipe, enjoy my pretties!