Low-waste butternut squash and sage rigatoni
Prep time: 25 mins
Recipe photograph by Toby Scott
The crispy paprika-spiced skins add a lovely kick alongside the autumnal flavours of sage and squash. We just love the way the creamy sauce nestles inside the pasta
Prep time: 25 mins
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Nutritional information (per serving)
- 60g cashews
- 1 medium butternut squash (about 900g), scrubbed
- 4 tbsp olive oil, plus extra to serve
- 1 tsp paprika
- 6 garlic cloves, unpeeled
- 16 fresh sage leaves
- 400g rigatoni (or other tubular pasta)
- 400ml vegetable stock (made using 1 stock pot or cube)
- ¾ tsp freshly grated nutmeg
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Place the cashews in a small heatproof bowl and cover with hot water straight from the kettle, then leave to one side to soften.
- Trim the ends from the butternut squash, then use a swivel-head veg peeler to shave the skin off, into a bowl. Halve the squash and scoop out the seeds, but retain them. Chop the flesh into 2.5cm pieces and put on a baking tray. Toss with 2 tablespoons olive oil and season well with salt and pepper. Roast for 25-30 minutes until tender.
- Rinse the squash seeds until clean, then add them to another baking tray along with the strips of skin. Drizzle with 1 tablespoon of olive oil, then add the paprika and pinches of salt and pepper. Toss to combine, add the garlic cloves (skins on) and roast everything for 10-12 minutes or until the garlic is soft and the squash skins are golden and crispy.
- Meanwhile, add 1 tablespoon olive oil to a frying pan on a medium heat and fry the sage leaves for 30 seconds-1 minute or until crispy. Set aside
- When the roasted squash is ready, cook the pasta according to packet instructions. Drain, reserving some of the pasta water.
- Carefully peel and discard the garlic skins and add the soft cloves to a blender along with the squash, stock, nutmeg and 6 of the crispy sage leaves. Next, drain and add the cashews then blend the sauce until smooth. If the sauce is too thick, add a splash of the reserved pasta water.
- Transfer the sauce to a pan over a medium-low heat and heat through. Season to taste with salt and pepper, then add the cooked pasta, adding a little more pasta water to loosen the sauce, if necessary.
Serve in bowls, topped with a drizzle of olive oil, freshly ground black pepper, the roasted skins, seeds and crispy sage leaves.To storeAny leftover sauce can be kept chilled for up to 3 days, or frozen. Reheat gently, adding a splash of liquid if it has thickened.