Ingredients
- 350 g (whole wheat) pasta
- 1.2 kg butternut squash
- Handful of fresh sage
- 8 garlic cloves
- 1 red onion
- 2 tbsp olive oil
- 1/2 a cube of vegetable stock
- 1 large cup of pasta cooking liquid
- 100 g freshly grated parmesan cheese
- 2 chillies
- Handful of cashews
- 2 strings of spring onion
Preparation
- Peel the pumpkin and cut in 2-3 cm pieces, slice the onion in rings.
- Divide pumpkin, onion and chili peppers in a baking dish, drizzle with olive oil, season with salt and pepper and roast 25 to 30 min in the oven at 200°.
- Slice the garlic and spring onions and keep aside.
- Shortly bake the cashew until they slightly brown and start to smell, chop into smaller pieces.
- Cook the pasta al dente with the half cube of vegetable stock, keeping aside a large cup of cooking liquid for the sauce.
- Sauté the sliced garlic and sage leaves in a large saucepan with 2 tbsp olive oil, keep aside.
- Keep 1/3rd of grilled squash aside, finely blend remaining grilled ingredients into creamy sauce with parmesan cheese and cooking liquid.
- Pour sauce along with pasta into large saucepan, stir to combine, top with grilled pumpkin pieces and the crispy garlic and sage.
History
