Butternut squash and sage macaroni

Ingreadient

• 1 small butternut squash, peeled and chopped into small, even pieces
• 200g egg-free dried macaroni
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried sage
• 350ml vegetable stock, hot
• Small handful fresh basil to serve

Instruction

1. Bring a large saucepan of water to the boil. Add the squash to the water and cook over a medium heat for 10-11 minutes until very soft, then drain.
2. Meanwhile, put the macaroni in a separate saucepan and pour over boiling water to cover. Bring back to the boil, then reduce the heat and simmer for 10 minutes (or according to the packet instructions) until al dente. Drain and keep warm in a serving dish.
3. Heat the oil in a frying pan and add the onion and garlic. Sprinkle over the sage, then cook over a medium heat for 2-3 minutes until softened but not browned.
4. Spoon the onion, garlic and sage mixture into a blender or food processor, along with the butternut squash (or use a bowl and stick blender). Pour in the vegetable stock and blend on high until smooth.
5. Pour the smooth sauce over the macaroni and stir together thoroughly. Season with salt and freshly ground pepper and garnish with fresh basil leaves.