Orange butternut sauce for pasta

1 servings

Ingredients

QuantityIngredient
1teaspoonLight oil with a dash of toasted sesame
; oil
2Garlic cloves; bashed, peeled and
; chopped
3cupsChicken stock; (use a vegetable
; stock if you prefer
; to make the dish
; completely
; vegetarian)
2poundsButternut squash baked for 50 minutes at
; 350F to yield 3 cups of
Pulp
16 inch piece rosemary
1cupFrozen corn
¼teaspoonFreshly ground black pepper
1pinchSalt
¼teaspoonCumin
2tablespoonsCornflour mixed with 1/4cup unsweetened; (slurry)
; orange juice
¼cupStrained yoghurt

Directions

Heat the oil in a large saucepan over medium heat and fry the garlic for 3 minutes. Stir in the stock, cooked butternut squash and rosemary and simmer for 15 minutes. Remove the rosemary and discard.

Stir in the corn, pepper, salt, cumin and cornflour slurry and cook for 3 minutes. Pour into a blender and puree until very smooth - about 5 minutes.

To serve, just before serving, whisk in the yoghurt for a sense of added richness. Present immediately, tossed with your favourite pasta or refrigerate before adding the yoghurt and re-heat later.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.