Such a simple sauce to make! If you ditch the Chilli, the kids love it too! So rich and moreish! I can’t even remember when I first had this dish, but every time I make it, I wonder why I don’t have it every single day. I honestly don’t think i’d get bored of it!
1 small Butternut Squash (or 1/2 large)
Vegetable Stock (see recipe for amount)
1 clove of Garlic
1 tsp Turmeric
1 tsp Chilli Flakes
2 tsp Sage
2 TBSP Oatly Creme Fraiche
Sort your Butternut Squash out, peel it, get rid of the gear in it, chop it up, chuck it on a baking tray, drizzle with oil, season with Salt and bake for about 20 minutes on 200c, or until its lovely and soft!
Meanwhile, finely chop the Garlic and get it gently cooking in a big pot with the Turmeric and a teeny bit of Oil. It should only need a couple of minutes of sizzling time, then turn off the heat.
Once your Butternut is squishy, toss it all in the pan with the Sage, Chilli Flakes and a good grinding of Black Pepper.
Now you need to get your handheld blender out! If you don’t have one of these, a normal blender will do, but you will need to transfer it back to the pot when you’re done. Process it until nice and smooooth!
This is when we are going to add the Veg Stock, you only need enough to loosen it a little, and make it more of a sauce than a thick puree, so add a dribble at a time and stir it through. You want it to be dropping consistency. Not too thick that it totally sticks to the spoon when you lift it, but not so thin that it dribbles off.
Once it feels good to you, have a taste and see if you want to add more Salt or Black Pepper. Then add your Creme Fraiche.
Swish and spin your spoon to get everything combined, and we are done! Serve with some lovely Pasta, Garlic Bread and enjoy it being in your mouth.