Butternut pasta sauce

Step by step

1. Peel and roughly chop the onion and garlic. Heat the olive oil in a large saucepan. Cook the onion and garlic for about 5 minutes.

2. Peel the butternut squash and take the seeds out, cut into bite size chunks.

3. Add the squash and seasoning to the saucepan.

4. Cook the squash for 10 minutes, add the stock until the vegetables are just covered.

5. Bring to a simmer and wait until the stock has evaporated for 2/3.

6. Transfer to the jug of the blender and blend on speed 4 until completely smooth.

7. Cook pasta of your choice and coat the cooked in pasta in sauce.

8. Chop the sage and hazelnuts. Sprinkle them over the pasta. Top off with some grated parmesan.