Creamy Butternut Squash Macaroni
We love butternut squash. We experimented with this recipe, but in the end decided that blended roasted butternut squash and garlic taste amazing as a pasta sauce.
Butternut squash and tomatoes combine with macaroni to create this filling and very comforting dish
- 50 mls olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic with the skin on
- 500 g butternut squash or any squash, with the skin on, chopped into bite sized chunks.
- 500 mls vegetable stock
- salt and pepper
- 100 g tomatoes, cut into chunks
- 100 g bread, cut into chunks
Gently fry the onion in about 15mls of olive oil for about 5 mins until soft and translucent.
Meanwhile, drizzle 20mls of olive oil over the butternut squash and garlic and roast in the oven at 180C/ Gas 4/ 356F for about 30 mins until golden brown and soft. You want a lovely caramelized look to the squash to bring out all of the flavour. When ready squeeze the garlic cloves to extract the soft, sweet garlic puree.
Put the bread chunks and tomato chunks in separate dishes. Drizzle with the remaining olive oil and a little salt and roast in the same oven as the butternut squash for 10 mins. Remove from oven and leave to one side.
Turn the oven up to 200c/ Gas 6/ 400F.
Add the squash, the squeezed garlic, and the onion to a blender, along with 500mls vegetable stock and blitz into a smooth paste. It should be smooth, velvety and easy to pour. Add more stock until it looks right. Season with salt and pepper.
Cook the macaroni according to the packet instructions and then place in an oven friendly dish, pour over the butternut squash sauce and mix well to coat all of the pasta in yummy sauce.
Sprinkle the roasted bread chunks and roasted tomatoes on top and place in the oven for about 5 mins until the sauce is bubbling.