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Name: Butternut Squash Pasta Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 small Butternut squash; 2 tablespoons Butter; 3 sprigs Fresh rosemary; 4 tablespoons Creme Fraiche; 1 pinch Cinnamon; 1 pinch Nutmeg; 1 teaspoon Salt; 1/2 teaspoon Ground black pepper; 1 pinch chili flakes; 10 ounces Spinach; grated parmesan to serve; 1 pound Pasta

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INGREDIENTS

1 small Butternut squash
2 tablespoons Butter
3 sprigs Fresh rosemary
4 tablespoons Creme Fraiche
1 pinch Cinnamon
1 pinch Nutmeg
1 teaspoon Salt
1/2 teaspoon Ground black pepper
1 pinch chili flakes
10 ounces Spinach
grated parmesan ; to serve
1 pound Pasta

INSTRUCTIONS

1. Heat the oven to 400°F.

2. Put the squash quarters on a baking sheet and drizzle with olive oil.

3. Place in the oven and cook for 40 minutes until soft. Leave to cool for a few minutes then blend in a food processor until smooth.

4. Put a pot of salted water on to get to a boil. Cook the pasta according to packet instructions.

5. Melt the butter over a medium heat and add the rosemary sprigs. Cook gently for 5 minutes until the butter has browned slightly then remove the rosemary and set aside.

6. Add the squash puree, crème fraiche, nutmeg, cinnamon and chilli flakes.

7. Season with salt and pepper.

8. Turn the heat to low to keep the sauce warm while the pasta finishes cooking. If the sauce is too thick then you can thin it slightly with extra crème fraiche or some vegetable stock.

9. Add the pasta to the sauce along with the spinach and toss well to coat.

10. Serve topped with grated parmesan.

NOTES

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Butternut Squash Pasta Sauce

1 small Butternut squash
2 tablespoons Butter
3 sprigs Fresh rosemary
4 tablespoons Creme Fraiche
1 pinch Cinnamon
1 pinch Nutmeg
1 teaspoon Salt
1/2 teaspoon Ground black pepper
1 pinch chili flakes
10 ounces Spinach
 grated parmesan to serve
1 pound Pasta

1.	Heat the oven to 400°F.

2.	Put the squash quarters on a baking sheet and drizzle with olive oil.

3.	Place in the oven and cook for 40 minutes until soft. Leave to cool for a few minutes then blend in a food processor until smooth.

4.	Put a pot of salted water on to get to a boil. Cook the pasta according to packet instructions.

5.	Melt the butter over a medium heat and add the rosemary sprigs. Cook gently for 5 minutes until the butter has browned slightly then remove the rosemary and set aside.

6.	Add the squash puree, crème fraiche, nutmeg, cinnamon and chilli flakes.

7.	Season with salt and pepper.

8.	Turn the heat to low to keep the sauce warm while the pasta finishes cooking. If the sauce is too thick then you can thin it slightly with extra crème fraiche or some vegetable stock.

9.	Add the pasta to the sauce along with the spinach and toss well to coat.

10.	Serve topped with grated parmesan.

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Nutrition

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Serving Size: 1 Serving (204g)
Recipe Makes: 4 Servings

Calories: 420
Calories from Fat: 100 (24%)

Amt Per Serving		% DV

	Total Fat 11.1g	15 %
	Saturated Fat 5.5g	28 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 1.5g
Cholesterol 104.3mg		32 %
Sodium 136.2mg		5 %
Potassium 625.2mg		16 %
Total Carbohydrate 65.5g		19 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 63.7g
Protein 15.2g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 420

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