Butternut squash pasta sauce

1. 1

   Preheat the oven to 200C/180 Fan/Gas 6.

2. 2

   Arrange the squash pieces in a roasting tray along with the shallots and rosemary. Drizzle over the olive oil to coat and season generously with salt and pepper. Cover with kitchen foil and roast for 30 minutes.

3. 3

   Remove the foil from the tray of vegetables and tuck the garlic cloves into any cavities of the squash. Return to the oven to cook, uncovered, for another 20 minutes.

4. 4

   Remove the roasted vegetables from the oven, and when cool enough to handle, squeeze the shallots and garlic cloves from their skins into the bowl of a food processor. Use a spoon to scoop the flesh from the butternut squash into the food processor too (discard the skins and rosemary). Add the remaining ingredients to the food processor and blend to combine until smooth (you may need to scrape the sides down a couple of times with a spatula). Alternatively, add all of the ingredients to a large mixing bowl and blend with a hand-held stick blender until smooth.

5. 5

   Scrape the sauce into a sterilised jar or clean reuseable container and keep covered in the fridge for up to 5 days before using.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.