Butternut Squash Pasta

CategoryVeg

Ingredients:

1 One Butternut squash (As we need 2/3 rd or two-thirds of a cup of roasted butternut squash)

200 g Whole wheat pasta of your choice (I prefer fusilli or spaghetti – I break spaghetti into small pieces so that little hands can hold it right)

3 Garlic cloves

1 Big yellow onion

Parsley – handful – chopped into small pieces

Salt and black pepper powder (As per your taste)

1 tbsp Cinnamon powder

2 tbsp Oil (I use rapeseed or olive oil)

Directions:

Roasted Butternut Squash Puree:

Peel and cut the butternut squash into cubes or any pieces of your choice.

Heat the oven at 200C

Add butternut squash pieces to a baking tray. Add 1 tbsp of oil to it and sprinkle some salt and pepper.

Mix it well and bake till it becomes soft (I leave it till it has a light dark layer on top which usually takes around 30-35 min based on the sizes of butternut squash).

Butternut Squash Pasta

Cook pasta as per the instructions on the packet.

Heat a pan and add olive oil.

When the oil is hot, add grated garlic and fry for a minute. Then add onions and cook it till it is translucent.

Add butternut Squash Puree and followed by cinnamon powder (this is the secret ingredient). Stir fry for a minute or two.

Add salt and pepper as required then add parsley and stir it well.

Add the cooked pasta and mix well so that each pasta has a layer of the puree.

Add grated parmesan when you serve it. It is finger licking good and goes down well with my baba and family.