This dish is an easy lunch for one or a wonderful starter to a dinner party. If feeling adventurous use less oil and omit the crème fraiche for a sumptuous ravioli filling. I make this just for myself when I’m working at home as one butternut squash goes a long way! Use wholemeal pasta to make it a dish packed full of fibre.
¼ Butternut squash, peeled and diced
2 garlic cloves, skin on
½ onion, roughly chopped
Cherry tomatoes, a handful or more! Kept whole
1 tbsp of Olive Oil
2 tbsp light crème fraiche
Wholemeal tagliatelle or spaghetti
Parmesan and fresh sage, to finish
Begin by roasting your squash, glove, onion and cherry tomatoes with your olive oil and sage in a roasting dish. Once that has got going (about 10 minutes) put some salted boiling water on for your pasta. Place the pasta in the water, note that tagliatelle takes a lot quicker to cook than spaghetti! Once done, take your roasted squash out of the oven, it should be lovely and caramelised on the edges by now, and using a potato masher mash the squash. Season to taste and stir in the crème fraiche. Drain the pasta and reserving some of the cooking liquid stir the creamy sauce through it. Finish with a scattering of parmesan and some chopped fresh sage leaves!