I just can't get enough of the pumpkin and squash season. And today my dreams came true! When I went to pick up Baby Zand from school, she was playing with homemade pumpkin spice play dough!!! I mean, can it seriously get any better than that? Yes, actually it can, it had glitter inside :-). She wanted to bring it home. I of course made it my immediate mission to replicate it at home. I will let you know how it turns out, and maybe I will even share the recipe with you...
Anyways, pumpkin and squash are on our menu pretty much every day at the moment. And last night we whipped up this comforting pasta dish. We don't have pasta often, maybe once a month, and usually I make it with an Asian sesame dressing or hemp seeds supergreens pesto. So this butternut squash tomato sauce was a beautiful change, and I think this will be on the menu more often now! This is not a recipe you whip up when you're trying to get dinner on the table in 15 minutes. Roasting the butternut squash, tomatoes, onion, and garlic takes time. I already had the roasted butternut squash in the fridge. I threw the tomatoes, onion, and garlic in the oven as soon as we got home. At the same time I started boiling water on the stove. By the time Baby Zand and I had tidied up, dinner was ready. Most often you don't need to stand in the kitchen the whole time while dinner is cooking. Just pop in once in a while to make sure nothing is burning.
Preparation time total: 1 hour 30 minutes
Roasting time: 1 hour
Makes 2 servings:
- 1 small butternut squash
- 2 big tomatoes
- 1/2 red onion
- 3 garlic cloves
- 1 Tbsp extra virgin olive oil
- 1/2 cup vegetable broth (make your own with leftover veggie scraps)
- 1/2 cup fresh basil leaves
- 1/3 cup sun dried tomatoes
- 1 tsp nutritional yeast (optional)
- 1 tsp smoked paprika
- sea salt and freshly ground black pepper
- 250g/ 9oz brown rice pasta (or other pasta of your choice)
- chili flakes
Start by pre-heating the oven to 200 C/ 400F. Line a baking tray with parchment paper, and set to the side.
Half the butternut squash from top to bottom, being very careful not to chop your hand off! Place with cut side down on to the baking tray.
Half the tomatoes, and place with the cut side down on baking tray.
Add the half onion and peeled garlic cloves to the baking tray.
Drizzle the tomatoes, onion, and garlic with olive oil, then put everything in oven for 30 minutes.
In the meantime, start boiling water for the pasta, and cook according to instructions on the package.
In the food processor, add vegetable broth, basil, sun dried tomatoes, nutritional yeast, and smoked paprika.
After 30 minutes take out the tomatoes, onion, and garlic from the oven. Add these to the food processor, and return the butternut squash to the oven for another 30 minutes.
Once the squash is very soft, take it out of the oven, dispose of the seeds, and scrape out the flesh to add to the food processor.
Mix everything well on high for about 1 minutes until creamy. Season with sea salt and black pepper.
Once pasta is cooked, drained, return to pot, and add squash tomato sauce. Combine well, heat again if necessary, and serve. Sprinkle liberally with chili flakes, and eat.