Creamy Butternut Squash Linguini
INGREDIENTS
- 750g butternut squash, diced
- 1 white onion, roughly chopped
- 2 garlic cloves, peeled
- 2 sage leaves
- 5 thyme sprigs, leaves picked
- ½ teaspoon ground nutmeg
- Sea salt and cracked black pepper
- 1 tablespoon oil
- 400ml vegetable stock, warm
- 180ml double cream
- 50g Parmesan cheese
- 500g fresh linguine
- Fresh parsley, roughly chopped to serve
METHOD
Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 4.
Place the diced butternut squash in the 30cm Signature Buffet Casserole along with the onion, garlic, sage, thyme and nutmeg. Season with salt and pepper before drizzling over the oil.
Give all the ingredients a toss in the oil and then roast in the preheated oven for 20 minutes. After this time, turn the butternut squash and continue to roast for a further 10 minutes (you don’t want to colour the squash, rather just soften).
Once the squash is cooked through, remove from the oven and spoon into a blender. Add the stock, cream and Parmesan before blitzing into a smooth, silky sauce.
Return the sauce to the casserole and place over a medium to low heat. Add the fresh pasta and warm through until the pasta is cooked- this will take a 3-5 minutes. If the sauce is a little thick, add a splash of warm water.
Finish with the roughly chopped parsley.