Butternut Squash Farfalle

Butternut Squash Farfalle

For squash 

• half a butternut squash - bite size pieces
• Olive oil
• Tablespoon dried sage
• Sprinkle of onion and garlic powders
• Sprinkle of salt and pepper

For cooking

• 4 garlic cloves - finely sliced
• Pinch chilli flakes
• Some fresh sage - chiffonade 
• Olive oil / Evoo blend
• 250g farfalle

Squash can be cooked in advance

Mix herbs and seasoning with oil. Toss with squash and roast on lined tray at 190C for about 25 mins. 

Cook pasta.

While pasta is cooking, warm garlic, chilli flakes in oil over low heat. Once garlic starts to sizzle cook another minute then add the fresh sage.

Don’t let garlic cook too much

Add cooked squash and warm through without breaking the squash.

add the pasta and make sure everything is well coated.