- 1 butternut squash (this was gifted to us by Truly Organic Farm)
- 3 cloves of garlic
- 1.5 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 3/4 cup thickened cream
- 1 chicken stock cube (to be paired with 125ml of water)
- 1/2 cup of cheese (we used a pizza mix of mozzarella, cheddar and parmesan)
- A pinch of nutmeg
- 500g of pasta
- 1 Broccoli (This was gifted to us by Truly Organic Farm)
- We also added some fresh parsley to our sauce (but this is optional)
- Preheat your oven to 220 degrees Celsius.
- Cut the butternut squash into cubes (the size you cut them is up to you but smaller cubes will cook quicker).
- Put the squash in a bowl and add the garlic cloves (squashed), vegetable oil, salt and pepper. Mix to ensure the cubes of squash are well coated.
- Transfer the cubes of squash onto a pan (lined with baking paper). Roast the cubes of squash until they are tender. Depending on what size you cut the cubes this should take approximately 30 minutes.
- Remove the squash from the oven and let it cool for 10 minutes.
- While waiting for the squash to cool add 125ml of boiling water to the stock cube and stir until the stock cube is fully mixed.
- After preparing the stock mix cut your broccoli. You can cut the broccoli as large or as small as you wish.
- Once the butternut squash has cooled put the squash in a food processor or blender. Add the cream, cheese, stock mix and nutmeg. Mix until smooth.
- Cook the pasta on the stove until al dente. Once cooked drain the water from the pot.
- Add the butternut squash sauce mixture to the pot of pasta and mix.
- In a separate pan fry your broccoli on high eat. Add oil to the pan to prevent sticking and if you wish add salt to the broccoli. Once cooked to your desired crispiness add the broccoli to your pasta dish.
*Usually with recipes I have to scroll through a whole load of babble to find the recipe and usually give up halfway through. For this reason I decided to put my commentary at the bottom of the post.*
I hope you enjoy this recipe. After being gifted a box of delicious organic veggies from Truly Organic Farm we were inspired to experiment with butternut squash dishes. After making this dish I’m so glad we decided to experiment with a new recipe because this dish was INCREDIBLE and it was so easy to make. The squash was AMAZING and was so full of flavour so a huge thank you to Truly Organic Farm for sending us a box of their veggies. We have attached some more information on Truly Organic Farm below.
About Truly Organic Farm
Truly Organic Farm are a certified organic farm located in Harvey (Western Australia). They grow a range of different veggies and in the summer some fruits.
They deliver boxes of their veggies to homes across Perth. They don’t store their veggies on shelves or in cool rooms for next day deliveries, they harvest fresh exactly what they need for their orders. It’s safe to say they’re pretty amazing! If you’re interested in ordering some veggies make sure to check out their website.