Prep 15 mins
Cook 25 mins
Looking for a new way to use all that squash in your garden? Well, let me introduce you to this lovely pasta sauce. Its quick to make and tastes so yummy! You can substitute any type of squash or pumpkin for the hokkaido if you like.
- 1 medium hokkaido squash
- 2 -3 garlic cloves
- 2 tablespoons olive oil
- 400 ml water
- 125 ml vegetable broth
- 125 ml milk
- salt, to taste
- Wash and deseed the squash and cut into pieces of approximately 1 cm. Cut the garlic into thin slices.
- In a heavy pot heat the oil. Add the garlic and the squash. Saute for about 4 minutes. Add the water, cover and let simmer until squash is tender (about 20 minutes).
- Puree using a hand-held blender. Add milk and vegetable broth. Season to taste.
- Serve with pasta of your choice.