- 1 tbsp olive oil
- half a butternut squash, peeled and cubed (about 300g/10oz peeled weight)
- 2 garlic cloves, chopped
- few sage leaves, roughly chopped
- 140g mushrooms, sliced
- 175g pasta, any shape
- 1 tbsp grated parmesan
TipTired of pasta?
CREAMY SQUASH RISOTTO Cook the squash, garlic and sage as above. Meanwhile, toast 350g risotto rice in 1 tbsp oil for 1 min, then gradually stir in 1½ litres hot vegetable stock, simmering for about 20 mins until creamy. Stir in the squash and herbs and serve with 2 tbsp grated Parmesan to sprinkle over.