Ingredients
- 200g pasta
- 1 medium butternut squash, cut into cubes
- 85ml milk
- 2 medium cloves garlic
- 2tbs lemon juice
- 4tbs Parmesan cheese
- 1tbs parsley or dill
- 4tbs toasted pumpkin seeds
- Sea salt & black pepper
Preheat the oven to 180 degrees. Roast the butternut squash on a tray drizzled with oil until each piece is done.
Leave the squash to cool a little before blending it until smooth, with the Parmesan, milk, lemon juice and garlic. Taste for seasoning, adding plenty of pepper and salt as needed.
Cook the pasta according to packet instructions.
Add the sauce to the hot, just-cooked pasta and fold gently to mix. Divide between six bowls and top with a little extra Parmesan, parsley or dill and the toasted pumpkin seeds. Serve right away.
