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.
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!
