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Butternut Squash Pasta

Tasty and easy to make Butternut Squash Pasta prepared by Chef Ben in Milk & Honey cafe.

Recipe Video

Recipe Ingredients

100g pasta
½ an onion
2 cloves garlic
¼ butternut squash-peeled & chopped (1-2cm)
1 tsp Mediterranean herb blend
100ml milk–dairy milk or alternative
100ml water

Optional Ingredients

parmesan, fresh herbs, spinach, ricotta, mascarpone, flaked almonds, chilliflakes, olive oi

Recipe Instructions

Prepare all ingredients as described.

Cook onion over a medium heat in a saucepan with a little oil and a touch of salt until they start to soften (2 – 3mins).

Add garlic and cook out for a minute before adding the chopped butternut squash and cooking for a further minute then adding the spices, milk and water.

Allow the liquid to simmer and then cover the pan with a lid, reduce the heat to low and cook until the squash is tender (12 – 15mins).

Whilst the squash is simmering cook the pasta in boiling salted water until soft (8 – 12mins).

Once the squash is cooked either crush with a potato masher or roughly blend with a hand blender before adding the cooked pasta (add a splash of pasta water if your sauce is too thick).

Mix everything together and add any optional ingredients. Prepare vegetables as described.

Recipe Print-Out


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