G
goose1
Guest
to make butternut squash spaghetti sauce you will need:
- 600g of butternut squash, cut into 2cm cubes
- 6 bacon medallions, chopped
- 1 red onion, chopped
- 1 garlic clove, minced
- 250ml chicken stock
- 1½ tsp dried sage
- 1½ tsp dried thyme
- 200ml skimmed milk (use some of your HEA allowance, but remember this makes enough for four)
- 500g spaghetti
- heat a little bit of oil in large saucepan over a medium-high heat
- add the onion and cook for about 1-2 minutes
- add the garlic and stir for about thirty seconds, then add the butternut squash, stock, sage and them
- stir well and cover, and leave to cook for about 15 minutes
- meanwhile, bring a large pan of water to the boil and cook the spaghetti
- when the squash is softened (you should be able to poke a fork into it – oh you flirt – with a little resistance), pour the lot into a food processor, add the milk and 50ml of water and add a bit of salt or pepper and pulse until smooth
- heat a small saucepan over a medium-high heat and add the chopped bacon – stir frequently until crispy
- drain the pasta and pop it back into the large saucepan, add the butternut squash sauce and mix together
- serve and top with the crispy bacon pieces