Roasted butternut squash pasta

Ingredients

serves 2

• ½ butternut squash, peeled and cubed
• ½ onion, roughly chopped
• 2 tbsp vegetable oil
• ¼ tsp nutmeg
• Fine sea salt, to taste
• Black pepper, to taste
• 1 garlic clove, minced
• 200ml vegetable stock
• 50ml almond milk
• 1 tsp dried sage
• ½ broccoli, chopped
• 150g wholewheat pasta

Directions

1. Preheat the oven to 200°C. Line a baking tray with parchment paper.
2. Place the butternut squash and onion on the tray, and drizzle with half the oil. Season with salt, pepper, and nutmeg. Roast for 25-30 minutes, until tender.
3. Meanwhile, steam or roast the brocolli and set aside. Cook the pasta.
4. Transfer the roasted squash and onion to a food processor. Add the vegetable stock and almond milk, then blend until smooth.
5. In a large pan, heat the oil, garlic and sage, and cook for about 1 minute. Add the squash puree and bring to a simmer, stirring occasionally. Stir in the pasta and broccoli, then serve.