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A quick, easy and Italian way of cooking your squash. And if you needed a dish to sum up "comfort food", this just might be it.
3 tbs olive oil
500g squash, peeled and cut into 2cm cubes
2 cloves of garlic, crushed
salt and freshly ground black pepper
300 ml vegetable stock
300ml milk - nut or whole
handful of chopped fresh basil leaves
70g grated parmesan (optional)
Warm the oil in a large frying pan over medium-high heat. Add the squash, garlic, a pinch of salt and a good grind of pepper. Saute until the squash is golden and tender (about 10 minutes).
Transfer the squash into a food processor and puree until smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, stirring occasionally (about 8-10 minutes), then drain.
In a large pot over low heat combine the cooked pasta, pureed squash and the milk. Stir to combine. Add basil and cheese. Stir until mixed together and serve.