So I was stuck for something to make for lunch today. I wanted something wholesome as the weather outside has definitely taken a turn towards autumn with strong winds, rain showers and a definite change to autumnal temperatures. I had roasted a butternut squash earlier in the week and had half of it left over. I also had some vegan pasta which was begging to be used up. So I came up with my roasted butternut squash with sage and chilli for lunch. It was a bit of an experiment but one I think worked really well.
It’s been a bit of a week for me. I seem to have finally come out of a depressive period and my mind is full of ideas for things to eat and things to do to move forward in my life. I have started a 365 photographic project which is basically one image everyday for a year. Simple you might think but I just did not want to leave the house today so photographed my go to inspirational cookbooks which you can see below
I have blogged the Riverford Farm cookbook in the past just because it is so good and my newest edition is the Love & Lemons blog cookbook which is crammed full of ideas to try and adapt. I have also begun to look to the middle east for a large part of my diet and New Feast is a brilliant book for ideas of how to add flavour and dishes to my repertoire. Of the other books in the image the two that have got me excited about vegan cooking are the Deliciously Ella cookbooks.
- small butternut squah
- ½ yellow onion sliced into wedges
- 2 garlic cloves, unpeeled
- pinch chilli flakes
- Extra-virgin olive oil, for drizzling
- 5 fresh sage leaves
- ¾ cup (175 mL) vegetable broth
- ½ cup (125 mL) raw unsalted cashews,
- soaked 3 to 4 hours or overnight, drained and rinsed
- 2 tablespoons (30 mL) extra-virgin olive oil
- 16 ounces (450 g) uncooked brown rice penne pasta
- Sea salt and freshly ground black pepper
- Preheat the oven to 350°F (180°C) and line a baking sheet with foil. Place the butternut squash, onion, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Turn the butternut squash cut-side down and pierce a few holes in the skin with a fork. Cover and bake until the onion is soft and the butternut squash flesh is very tender, 35 to 45 minutes.
- Add the sage to the pan during the last few minutes. Remove the pan from the oven, keeping everything covered, and let it continue to steam for another 10 to 15 minutes.
- Pour the vegetable broth into a blender. Remove the skin and add the butternut squash flesh to the blender along with the onion, peeled garlic, sage, cashews, and a few generous pinches of salt and pepper. Blend until creamy. Add the olive oil and blend again. Taste and adjust the seasonings, adding more salt and pepper if you like.
- Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve ½ cup (125 mL) of pasta water before draining the pasta.
- Drain the pasta and return it to the pot. Stir in half the sauce, adding more as needed to coat the pasta. Add the reserved pasta water, ¼ cup (60 mL) at a time, to thin the sauce and make it creamy. Add the remaining sauce as desired. Taste and season with more salt and pepper. Serve hot.