Squash Carbonara

There is nothing quite so soothing as a bowl of carbonara and I know this plant-based version isn’t the real deal but my goodness is it so creamy, delicious and packed full of nutrients so who cares!? Plus you only get one pan dirty which is a result in my book. If you eat dairy then you can add grated Parmesan in place of the almonds.

The sauce is also freezer friendly so make a big batch and freeze into portions for quick dinners when time is short and energy levels low.

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Serves 4-6

500g squash, peeled and roughly chopped

500ml vegetable stock or water 

3-4 garlic cloves, peeled

1/4 cup ground almonds or parmesan 

1/4 cup olive oil

1 tsp sea salt

1/2 tsp finely chopped rosemary, optional

Linguine to serve

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Pour the stock into a saucepan and bring to the boil. Add the prepped butternut and garlic and cook for 30 minutes. Remove from the heat and pour into a blender. Add the remaining ingredients and blend into a smooth purée. Set aside.

Meanwhile, fill the empty butternut pan with water and bring to the boil. Season and cook pasta for 9 minutes. Drain. Place back into the pan and add enough sauce to lightly coat (around 5-6 tbsp per portion). Stir through and serve immediately topped with parmesan! 

Peanut Squash Noodles

This was a favourite during lockdown in the Spring and has remained so since! It might look a little complex but there are actually very few elements which all take absolutely no time to make. The final dish feels ridiculously nourishing and wholesome and it makes the perfect lunch or dinner when you feel like you need a boost!

Serves 2-3

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1/2 butternut squash, wash and dry the seeds

2 garlic cloves, finely chopped

1 lemongrass, finely chopped

2 tbsp soy sauce

1/2 tsp chilli flakes 

2 tbsp sunflower or coconut oil

1 lime, juice and zest 

For the sauce:

2 tbsp peanut butter

1 tbsp grated ginger

1 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp honey

1 lime, juice only

To serve: wholemeal noodles, cucumber, a little extra soy + fresh coriander 

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Preheat the oven to 200 C and line a baking tray with parchment. Slice the butternut into 1-cm slices (keep the skin on) and scatter over the seeds, garlic, lemongrass, lime zest and chilli flakes and then pour over the soy, lime and oil. Toss everything together and then cook for 30-35 minutes until tender and golden around the edges.

To make the sauce: blitz together all the ingredients and set to one side. If serving with noodles then soak for 5 minutes and then drain well and cut a cucumber into ribbons and sprinkle over 1 tsp soy sauce.

To serve: toss the sauce through your noodles, top with the roasted butternut, its crispy seeds, the cucumber and some fresh coriander if you have any.