BUTTERNUT SQUASH PASTA SAUCE

This cosy bowl of butternut squash sauce with gnocchi, pine nuts and sage is becoming one of my favourite dishes. The sauce is so creamy and perfect with any pasta of your choice! It’s the cosiest, creamiest sauce recipe that comes together quickly. You can roast the butternut squash up to 3 days in advance for a “a la minute” pasta meal, and it is freezer friendly - great for busy nights.

Prep time: 10 minutes 

Cook time: 40 minutes 

Serves 2

Ingredients:

  • ¼ butternut squash

  • 250 g gnocchi

  • 4 tbsp grated parmesan

  • 1 tbsp lemon juice 

  • 20 g pine nuts 

  • 10 sage leaves 

  • Olive oil 

  • Salt & pepper 

  • 4 tbsp vegetable oil 


Method:

Cook the butternut squash: Preheat the oven to 200C/180c fan/6 gas mark. Thinly slice the butternut squash and place on a lined baking tray. Drizzle with olive oil, season with salt and pepper. Roast for 25-30 minutes, or until tender and lightly caramelised. 

Cook the gnocchi: Cook the gnocchi in boiling salted water, until they float up to the top of the water. Reserve ½ cup of cooking water. Drain the gnocchi and set aside. 

Make the sauce: Add the roasted butternut squash to a food processor, along with the reserved cooking water, lemon juice and parmesan. Blend until smooth, adding more water if needed and season to taste with salt and pepper. The sauce should be creamy but not think. Any leftover sauce can be stored in the fridge for up to 3 days, or in the freezer for up to 2 months. 

Prepare the toppings: Dry pan fry the pine nuts until lightly golden, for about 2 minutes. Remove the pine nuts from the pan into a small bowl, then place the pan back on the heat and add the vegetable oil. Fry the sage leaves for 10 seconds, then use a fork to remove from the oil. Keep the oil for another use. 

Serve: To a mixing bowl, add the gnocchi and butternut squash sauce. Toss to coat and divide into plates. Top with the toasted pine nuts and crispy sage. Enjoy! 

Camille Aubertbutternut squash, sage, gnocchiComment