Looking for a new zero-waste recipe? This squash and pasta dish from Max La Manna includes the skin, seeds and all!
Using every inch of this tasty vegetable, it creates a delicious dinner that’s good for you and the environment.
With just a handful of other ingredients, you’ll be sitting down to a unique dinner in no time!
Overview:Â
Prep time: 15 minutes
Cook time: 60 minutes
Serves: 4 people
Ingredients:Â
7 sage leaves (or 1 tbsp of dried sage)
1 butternut squash
Olive oil
2 cloves of garlic
1 onion, quartered
1 tsp paprika
100ml milk
500g pappardelle
Salt & pepper, to taste
Instructions:
Preheat the oven to 200°C.
Prepare the squash by peeling and deseeding it. Put the skin and seeds aside, then chop the flesh.
Put the squash skin and seeds in a bowl with the sage, 1 tablespoon of oil and some seasoning. Mix well until everything is coated.
Put on a baking tray and roast for 15 to 20 minutes until crisp.Â
Separate the sage leaves, squash skins and squash seeds. Save them for later.
Put your squash flesh on the same baking tray, along with the garlic and onion. Top tip: save the garlic peels to make homemade stock.
Drizzle with oil then sprinkle with paprika and seasoning. Roast for 40 to 45 minutes until the squash is tender.Â
Once cooked, remove from the oven and leave the squash on the tray to cool.
Put the garlic and onion in a blender with the milk and blend until smooth.
Add the squash flesh to the blender with some seasoning and a few of the roasted sage leaves. Blend until thick and a little chunky.
In the meantime, cook the pasta following the packet’s instructions.
Combine the pasta and squash sauce, then serve with the roasted squash seeds and skins, along with some rocket or kale.
Storage tips
We recommend storing the squash sauce separately from the pasta. Once cool, put the sauce in an airtight container and keep in the fridge for up to 3 days.