Butternut Squash Spaghetti
It’s a regular occasion when I’ll crave a bowl of spaghetti. There’s something quite comforting and satisfying about this simple pasta. I’m happy to eat it with the most basic of tomato sauces but butternut squash is in season now and at this time of year I love to make a puree to use as a sauce for my spaghetti. You can use this same puree to make the filling for the classic dish Butternut Squash Raviolli with Butter and Sage. So, this week for Meatless Monday we’re having the spaghetti version of the classic.
Now, you all know at this stage that I loath the prepping of the squash but I assure you that other than the peeling and chopping there isn’t really much else do this dish, it’s so simple. You can boil the squash but I prefer to roast it. This way you get those crispy, slightly burnt edges that you can nibble on before making the puree, plus the squash becomes more caramelised after roasting. In fact I’ve yet to boil this vegetable, I just don’t think you can beat the flavours, when roasting it.
What you’ll Need:
(makes one cup of puree/ serves 4)
- One large butternut squash, peeled and diced
- Some oil for roasting and frying
- 1/2 a cup of water or vegetable stock
- 1 medium white onion, finely diced
- 2 cloves of garlic, peeled but not chopped
- 1 tablespoon of nutritional yeast
- Nutmeg to your taste ( I like a lot)
- 2 tablespoons of Vio Life Parmesan
- Salt and pepper to taste
- 10 leaves of sage
- 1 tablespoon of vegan butter
1. Preheat the oven to 180°. In a large baking tray heat some oil. Then add the squash. Toss to make sure it is well coated in the oil.
2. Cook for about 10 minutes and then add the garlic, continue to cook for a further 15 minutes..
3. While the squash is cooking heat some oil in a frying pan and cook the onions until soft.
4. When the squash is cooked add it to a food processor and puree. Add some water or vegetable stock until it gets to the consistency you prefer. I like mine really thick.
5. Bring a pot of water to the boil and add your pasta with some salt and cook according to the instructions on the packet.
6. In a small pan, heat the butter over a high heat, one by one add the sage leaves until they are starting to turn brown and become crispy. Dry off on some paper towel.
7. Add the puree to the onion pan and stir in the parmesan and nutritional yeast. Grate in the nutmeg and keep tasting. I prefer a lot of nutmeg but again it’s all about your tastebud intuition. Season with salt and pepper.
8. Strain the pasta and add it to the butternut sauce, mix well and serve up. Top with some crispy sage leaves.
If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram, or @thetinyVK on Twitter – I’d love to see them! xTx
Share and enjoy!
Tanya O’Halloran – The Tiny Vegan Kitchen.