Roasted Butternut Squash Pasta

I had a friend over for dinner the other night, and meeting her diet requirements (nothing cheesy, nutty or herby) can be a struggle sometimes. I thought I’d be safe with some kind of tomatoey pasta (with the basil and oregano tucked away and the Violife safely unopened). On discovering that I had run out of passata (of course – I live with an Italian), I was forced to get creative. So, while trying to be a good hostess, chatting and keeping my dinner guest’s prosecco topped up, I started to wing it, hoping that a part of my subconscious would dredge up some unknown culinary skills.

So while attempting to multi-task, I threw some aubergine, courgette and butternut squash in the oven, and half way through cooking I decided to blend the butternut squash with some Oatly cream.

My friend loved it and even finished mine! And I’m such a good hostess that I didn’t stab her in the hand with my fork; plus, I’d had a late lunch.

Feeds 2 people (depending on how hungry you are).

Ingredients

• 200g pene pasta – Rummo or De Cecco
• 1 medium sized butternut squash
• 1 courgette
• 1 aubergine
• 1 red onion
• 3 garlic cloves
• 200 ml of Oatly cream
• 2 1/4 tbsp sunflower oil
• 1 tbsp olive oil
• salt and pepper to taste

Method

1. First, pre-heat the oven to 180 degrees (fan oven).
2. Then cut the butternut squash into roughly half-inch cubes. Halve and quarter the courgette and aubergine and cut into half-inch chunks.
3. Put the butternut squash on a baking tray, adding 1 tbsp of sunflower oil and cover with a generous pinch of salt and pepper and mix together with your hands or a spoon, until all cubes are covered. Do the same for the courgette and aubergine on a separate baking tray.
4. Transfer both trays to the oven for 25 minutes. Check and turn over the vegetables and bake for another 15 or until they start to brown and soften.
5. Meanwhile, halve and thinly slice the red onion and fry in the rest of the sunflower until soft, then add the garlic and fry both until browned.
6. When the butternut squash feels soft, transfer to a food processor and add the Oatly cream, olive oil and another generous pinch of salt and pepper. Blend until creamy.
7. Next, add the pasta to boiling water, and a pinch of salt and stir. Boil for 10 minutes or until the pasta is al dente.
8. Using a spoon, mix the blended butternut squash in with the pasta, add the onions and roasted veg and serve.

Healthy Benefits of this meal

The nutritional benefits of butternut squash, garlic red onions, courgettes and aubergines are numerous. Containing vitamins A, B6, B12, C, E and K, and minerals like potassium, magnesium, manganese and protein – these vegetables are good for blood pressure, eyesight, bones, skin, the immune system, digestion and more.

Pasta contains fibre, iron and B12, helping the digestive system and oxygenating and regulating blood cells. Who knew pasta could be good for you?