Roasted squash & garlic
1 Tbsp (15 mL)olive oil
1 pinchground black pepper
5½ cups (412 g)dry rigatoni
1 Tbsp (15 mL)olive oil
½ cup (23 g)fresh sage leaves, sliced
1 cup + ⅔ Tbsp (250 mL)soy cooking cream
1 cup (20 g)arugula
- Preheat oven to 390°F (200°C).
- Using a knife or potato peeler, carefully peel the outer skin of the butternut squash. For extra fibre, keep the skin on!
- Using a sharp and sturdy knife, cut the butternut squash in half lengthwise.
- Use a spoon to scrape out the seeds and stringy bits, and place these into a bowl of water.
- Thinly slice the squash into ½ cm thick slices.
- Transfer to a parchment-lined baking tray, toss in the oil, and sprinkle on some salt and pepper.
- Cut the top ½ cm off a head of garlic to expose the individual cloves of garlic. Drizzle overtop some oil, and place this on the baking tray as well.
- Bake this together with the squash in the centre rack of the preheated oven for 20 minutes.
- Returning to the seeds in water, gently pick out the seeds and discard the stringy bits of squash. Then drain and rinse the seeds until clean.
- Toss the seeds in a bit of oil, together with a sprinkle of salt and pepper to taste.
- After 20 minutes, remove the squash and garlic from the oven. The garlic should be golden brown, so we will remove this from the baking tray, and add in its place the squash seeds.
- Return the tray to the oven to continue baking both the squash and the seeds, until the seeds are lightly golden, and the squash is thoroughly cooked, about 10 - 15 minutes.
- To a large pot of boiling salted water, add the pasta. Cook until tender but not quite done - about 1 minute away from being al dente.
- Meanwhile, heat a large pan on medium-high heat and add the oil and sage. Cook for 1 - 2 minutes, or until the sage shrivels, then turn the heat to low. Add in the roasted garlic, and mash with the back of a wooden spatula to purée it.
- Scoop out ¾ cup (180 mL) of the pasta cooking water, and add it to the pan with the garlic and sage.
- Drain the pasta, and add this to the pan with the sage as well, increasing the heat back to medium.
- Add the vegan cooking cream. After about 1 minute, the pasta will have absorbed more liquid and should be al dente.
- Plate while hot, serving the baked squash overtop the pasta and some arugula. Top with the crispy squash seeds, and enjoy!
- If not enjoying the entire dish immediately, it's recommended to store the sauce and the pasta separately in airtight containers in the fridge for up to 3 days. Combine when ready to enjoy.
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
• dry rigatoni
Fruits & Veggies 29%
• butternut squash
• head garlic
• fresh sage leaves
CalciumNo significant sources of calcium
• olive oil
• olive oil
• soy cooking cream
Nutrition per serving
Calories 598 kCal
|Total fat||19 g|
|Saturated fat||3 g|
|Trans fat||0 g|
|Total carbs||90 g|
|Dietary fiber||8 g|
|Total sugars||5 g|
|Added sugars||0 g|
|Vitamin A||352 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||19 mg|
|Vitamin D||0 μg|
|Vitamin E||3 mg|
|Vitamin K||12 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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