INGREDIENTS:
- 1 small butternut squash, peeled and chopped into small, even pieces
- 200g dried macaroni (egg free)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, crushed
- 2 teaspoons dried sage
- 400ml hot vegetable stock
- generous pinch of coarse sea salt and black pepper
- small handful of fresh basil, to garnish
METHOD:
- Tip: To cook the butternut squash in the fastest time, ensure it is ripe and chopped into small, even pieces.
- Bring a large saucepan of water to the boil. Carefully add the squash to the water and cook over a medium heat for 10–11 minutes until very soft, then drain.
- Place the macaroni in a separate saucepan and cover with boiling water. Bring to the boil, then reduce the heat and simmer for 10 minutes until al dente. Drain and keep warm.
- Heat the oil in a frying pan and add the onion and garlic. Sprinkle over the sage, then cook over a medium heat for 2–3 minutes until softened but not browned.
- Spoon the onion, garlic, and sage mixture into a blender or food processor, along with the butternut squash. Pour in the vegetable stock and blend on high until completely smooth.
- Pour the smooth sauce over the macaroni and stir through thoroughly.
- Season with sea salt and black pepper and garnish with basil. Enjoy!