Autumn and winter are the perfect times to indulge in some of our favourite veggies and tubers like the sweet, delectable and – most importantly – kid-friendly butternut pumpkin. This wintry orange squash with a nutty taste is loaded with antioxidants, vitamin A and vitamin B, and it boasts fewer than 45 calories per 100g!
Butternut pumpkin soup is a classic, which is why we thought we would change it up with this creamy roasted butternut pumpkin pasta sauce recipe. Here’s what you need:
- 1 kg of butternut pumpkin, cubed
- 2 Tbsp of olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- Approximately 225g (8 ounces) of penne pasta (or any other kid-approved pasta!)
- 2 Tbsp unsalted butter
- 2 minced cloves of garlic
- 1 finely chopped shallot
- 1 Tbsp and a dash of fresh sage (use less if using dry sage)
- 2 Tbsp flour
- ¼ cup of milk
- Sliced almonds (optional)
- Kick off the cooking process by lining a baking sheet with a piece of parchment paper and preheating your oven to 200°C (or 400°F).
- Place your cubed butternut pumpkin onto the baking sheet and drizzle it with olive oil. Sprinkle salt and pepper over the top and gently toss the ingredients together. Slide the prepared butternut pumpkin into the oven and roast it until it has softened and is cooked through (around 35 to 40 minutes). Let it cool for five minutes before putting it in the blender and pureeing it smooth.
- Bring a large pot of salted water to the boil and cook the pasta according to instructions. Drain the pasta and set it aside.
- Whip up the sauce by taking a medium saucepan and melting the butter. Then add the garlic, shallot, and sage, and cook for three to four minutes (or until the shallots start to soften). Now whisk the flour in until it is lightly browned (about one minute) and then whisk in both the milk and butternut pumpkin puree. Continue to cook the sauce until it has thickened (approximately three minutes).
- Take the pasta and toss it gently into the sauce to combine. Serve the pasta immediately and garnish it with some extra sage and almonds for some added crunch!
Short on time? Check out your local supermarket’s frozen food section for pre-cubed butternut pumpkin! You may even be able to find some that have been roasted for you.