750g butternut squash / large squash
½ tsp paprika
Coarse sea salt for seasoning
2 tbsp sage, finely chopped
50g parmesan, grated
4 tbsp vegan butter, melted
4 garlic cloves, diced and save the skin
3 shallots, thinly sliced and save the skin
250ml coconut milk
300ml vegetable stock
1 tbsp nutritional yeast flakes
Fresh curly parsley, chopped just before serving
1. Preheat oven to 200’C. Peel squash skin into long strips. Spread squash strips onto a baking sheet and season with sea salt and paprika. Bake for 15 minutes, until crispy and golden. Once baked, set aside on a cooling rack.
2. Cut squash in half, scoop out and rinse seeds. Spread seeds out onto a lightly oiled baking sheet and bake for 20 minutes at 200’C until nicely toasted. Set aside to cool.
Walnut, sage and Parmesan crumb:
3. Blitz walnuts into a coarse crumb and roast for 8 minutes at 180’C. Mix sage, Parmesan and melted butter into the walnuts and season.
4. Dice the squash and add to boiling water, along with the garlic and onion skins. Meanwhile, soften the garlic and onion in an oiled frying pan and set aside. Remove squash from pan, keeping the water but removing the garlic and onion skins.
5. Blend the squash, onion, garlic, yeast flakes, stock and coconut milk until smooth. You may wish to add some of the water (from cooking the squash) to achieve your preferred sauce consistency.
Tip: Onion and garlic skins are often discarded but contain so much flavour, as well as being extremely nutritious; add to the water when cooking your squash for added flavour.
6. Pour the squash water into a pan, salt and boil – you may need to add some more water. Once boiling, cook tagliatelle until al dente and drain.
7. In a fresh pan, combine the tagliatelle and squash sauce and heat, allowing sauce to reduce slightly.
8. Divide the tagliatelle between bowls and top/garnish with the walnut crumb, toasted seeds, crisps, chopped parsley and of course… more Parmesan!
Tip: Squash sauce leftover? Enjoy as soup for lunch tomorrow or freeze!