Butternut Squash Pasta Bake Recipe
Ingredients
- 600g butternut squash, peeled and chopped into chunks
- 1 onion, chopped
- 2 cups water
- 1 veg stock cube
- 1 tsp chilli flakes
- 1 tsp mixed herbs
- 3 tbsp nutritional yeast
- black pepper
- 1 slice of bread
- 300g pasta
Preparation
Add the onion to a large pan and cook for five minutes
Next add the garlic and butternut squash to the pan. Stir in
Fill a kettle with water and boil
Add the stock cube, chilli flakes, mixed herbs, a good dash of pepper and 2 cups of boiling water to the pan. Stir in and then place a lid on the on. Bring to the boil and leave to cook for 20 minutes
Cook the pasta according to the pack instructions. Once cooked, reserve 1/2 a cup of the pasta water and drain. Add to an over proof dish
Tear apart the bread and add to a blender. Blend until it has turned to crumbs. Pour into a bowl and set aside
Once the 20 minutes is up, pour the pans contents into the blended and blend until smooth. I added a 1/4 cup of pasta water to the blender too as my sauce was too thick
Pour the sauce onto the pasta and mix in until the pasta is coated
Sprinkle the bread crumbs on the top and then bake in the oven for 20 minutes. If you don’t want to wait that long, grill the top
