Ed's Simple Squash and Sage Pasta

2 medium onion or leek roughly chopped
3-4 garlic cloves, crushed
3 tsp dried sage or handful fresh sage, chopped
2 small squash (we used kabocha but any will work)
400ml vegetable stock
3-4 dollops of soya or cow’s milk yoghurt
2 glugs rapeseed or sunflower oil
400g dried pasta - macaroni, conchiglie or anything that will hold the creamy sauce well
Optional: handful sunflower seeds, 4 tbsp sauerkraut

1. Preheat the oven to 180'C or gas 4.

2. Chop squash into quarters, removing stem, bottom and seeds. We left the skin on but you can remove here if you prefer.

3. Roast squash in oven with a drizzle of oil for around 20 mins, until soft.

4. Heat some oil in a deep saucepan and lightly fry the onion, garlic and sage. 

5. Cook the pasta.

6. When the squash is soft, add to the pan with the onions, add the veg stock and the yoghurt and blend to a smooth puree with a stick blender (or transfer to a food processor). Season to taste.

 7. Drain the pasta when ready and mix with the sauce. Serve immediately. 


8. Lightly toast sunflower seeds in a dry pan - remember to keep stirring so they don’t burn! 

9. Add a spoon of sauerkraut and a scatter of seeds on each bowl before serving. 

Original Source: 

Ed Tolkein

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