| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
Ingredients
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Instructions
- Bring 2 saucepans of water to the boil, add the squash to one and cook for 10 minutes at a medium heat.
- In the other pan add the macaroni and simmer for 10 minutes until al dente. Heat the oil in a pan, finely chop the onion and garlic and add to the oil, sprinkle over the sage and cook for 3 minutes until soft.
- In a blender add the onion, garlic, sage, butternut squash and vegetable stock and blend until smooth.
- Pour the sauce over the macaroni, mix together, season with salt and pepper and serve. Garnish with parsley or basil.