Creamy Hokkaido Squash Pasta Sauce

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.

• Ready In: 40 mins
• Serves: 3-4

Ingredients

• 1  medium  hokkaido squash
• 2 -3  garlic cloves
• 2  tablespoons olive oil
• 400  ml water
• 125  ml vegetable broth
• 125  ml milk
•  nutmeg
•  pepper
•  salt, to taste

Directions

1. Wash and deseed the squash and cut into pieces of approximately 1 cm. Cut the garlic into thin slices.
2. 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).
3. Puree using a hand-held blender. Add milk and vegetable broth. Season to taste.
4. Serve with pasta of your choice.