Creamy Butternut Squash Pasta Ft. Oddbox

Did you know: as much as 40% of food produced globally is wasted?

To celebrate #BCorpMonth, we’ve teamed up Oddbox to whip up this Creamy Butternut Squash Pasta to help fight food waste, one delicious meal at a time!

This recipe uses all parts of the squash to create a delicious rich sauce, crunchy roasted seeds, and crispy squash peel. A pasta dish that is bursting with cosy flavours and exciting textures!

30 mins

3-4 people

INGREDIENTS

x1 Oddbox 1/2 butternut squash

2 tbsp Mr Organic Extra Virgin Olive Oil

1 tsp smoked paprika

250g Mr Organic Tagliatelle

1 red onion, chopped

2 cloves garlic, minced

240ml veg broth

120ml coconut milk

2 tbsp nutritional yeast

1 tsp dried sage

Salt & pepper

Fresh parsley

Optional: Pinch of chilli flakes

METHOD

1. Peel the squash and set the peel aside for later. Scoop out the seeds and dice the squash.
2. Preheat the oven to 175°C. Rinse the squash seeds, pat dry and toss with a little olive oil, smoked paprika, salt and pepper. Spread on a baking sheet and roast for 20 mins until crispy.
3. Cook the Tagliatelle until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
4. Slice the peel into thin strips. Heat some olive oil in a skillet, add the peel pieces and cook until crispy. Set aside on a paper towel.
5. In the same skillet, heat more olive oil and sauté the red onion and garlic until translucent. Add the diced squash to the skillet and cook until tender.
6. Add the veg broth, coconut milk, nutritional yeast and dried sage. Stir and simmer for 5 mins.
7. Transfer the contents to a blender and blend until creamy. Thin with reserved pasta water if needed.
8. Return the sauce to the skillet and add the pasta. Toss together and season well.
9. Garnish the Creamy Butternut Squash Pasta with parsley, roasted squash seeds and crispy squash peel. Add a sprinkle of chilli flakes if desired and enjoy!