Butternut Squash Fusili
Serves 415 mins prep45 mins cook
This creamy butternut squash fusili is a comforting dish topped with crispy sage leaves and cream cheese. Perfect for any pasta lover, the recipe combines roasted squash and garlic blended into a silky sauce with nutritional yeast and cheddar. Enjoy this delightful dish that's easy to make and serve.
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What you need
Instructions
1: Carefully chop the squash in half. Drizzle with oil, season with salt + pepper. 2: Slice the garlic bulb in half, placing each half inside the squash. Season with salt, pepper + olive oil. 3: In an airfryer or preheated oven, roast the squash + garlic at 180 Celsius for 45 minutes, or until softened + caramelised. Chop into chunks to speed this up. 4: Leave to cool, then finely dice the onion. Warm 1 tbsp of oil in a pan, then sauté the onion with a pinch of salt + chilli flakes until softened (5-10 minutes). 5: Get your pasta onto boil in salted water. 6: Scoop out the flesh of the squash into a food processor. Squeeze in the garlic, then add the sautéed onions, nutritional yeast, cream cheese, 1-2 tbsp of pasta water + blend until smooth. 7: Season to taste with salt, pepper + the juice of 1/2 a lemon. 8: Once the pasta is al dente, drain (reserving some pasta water), then fold through the silky sauce. Add the butter + grated cheddar, mixing well. 9: To garnish, gently fry the sage leaves in olive oil until crisp. 10: Get the pasta into bowls, top with the crispy sage leaves, a crack of black pepper + a swirl of good olive oil (I used truffle oil) & enjoy!View original recipe