Recipes

Butternut Squash Pasta Bake

A little update on my weekly plan, which for the most part I’ve been sticking to. This recipe I’m about to share, however, is a combo of two ideas I had in the plan that I couldn’t resist trying out – I can’t help it, I love to experiment (I blame the food channels I watch before bed) .. the important part is that I didn’t go out to buy different ingredients for it but stuck to the ones I had at home.

I still felt more organized this week. Yes I swapped some days around, shuffled some ideas and introduced a new dish but having a game plan helped me feel more in control. Like with anything in life, once you decide to do something, there is a certain period of experimentation till you fine tune the process … and that is exactly what I’m doing!

Butternut Squash Pasta Bake

Print Recipe
Serves: 6 Cooking Time: 1 hour

Ingredients

  • For the Pasta:
  • 500g Pasta (Wholegrain)
  • 330g tomato sauce (I use the Bio Salsa Pronta di Ciliegino of Agromonte)
  • 1 Butternut Squash
  • 1 Onion (diced)
  • 250ml creamy coconut milk (I use the Real Thai cartons)
  • 1 tsp mustard
  • 1 organic veg stock cube
  • Juice of 1/2 lemon
  • Splash of Tamari
  • For the Topping:
  • Nice chunk of Organic wholemeal bread
  • Parsley
  • 2 cloves garlic
  • Parmesan (Ommit if Vegan)
  • Extra Virgin Olive Oil

Instructions

1

Cut the butternut squash in half, drizzle with olive oil, salt and pepper and chuck in the oven at 180C for about 30 minutes.

2

In the meantime, prepare the topping by adding all the ingredients to your food processor for about 30 seconds till you have a breadcrumb mix. Once finished you can also cook the pasta, drain and set aside.

3

When the butternut is cooked, bring it out and scoop out the flesh.

4

In a cast iron pan, sautee one onion in a little bit of olive oil, add the mustard and the flesh of the butternut squash. Cook for a few more minutes and mix properly.

5

Add the salsa, stock cube and the coconut milk and stir till nice and creamy.

6

Add the tamari, some pepper and the lemon juice. Stir again. Then add the pasta and mix through.

7

Pour your pasta into your oven proof serving dish, sprinkle on the topping and drizzle a little bit of olive oil.

8

Bake in the oven for another 10 minutes or until the topping is a nice golden brown colour.

9

Serve with a side salad.

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