This is another great recipe for sneaking in some vegetables to your fussy eaters. Luckily my fussy ones loves roasted butternut squash as it is, but if you fussy ones are not keen on the texture, then this sauce is a great one to make and young ones will love it too.
Spaghetti with Roasted Butternut Squash Sauce
Serves 4 (2 adults and 2 children) with some sauce leftover to freeze or refrigerate for another day
- 650g of butternut squash (cubed)
- 280g of whole wheat spaghetti
- 4 cloves of garlic, crushed
- 1 teaspoon of rosemary
- 1 teaspoon of paprika
- 2 heaped tablespoons of creme fraiche
- 1 cup (240ml) of no added salt chicken stock (hot)
- 60g of parmesan
- 40g of parmesan cheese to serve
- olive oil
- Black Pepper
- Fresh chopped basil or parsley
Preheat oven to 200c or 400f (gas mark 6)
Place the butternut squash in a oven proof dish with the garlic, rosemary, paprika and drizzle with olive oil. Mix the contents of the dish to evenly coat.
Roast in the oven until tender and slightly caramelised
Add the butternut squash to a blender, along with 2 heaped tablespoons of creme fraiche, chicken stock and 60g of parmesan
Blend until smooth. Season with black pepper and set aside.
Add the spaghetti to a large saucepan of boiling hot water and cook until spaghetti is al dente. Drain water and then add roasted butternut squash sauce and toss to coat the spaghetti.
Serve topped with the remaining parmesan and some fresh basil or parsley.