1 medium onion
2 garlic cloves (more if you like garlic!)
300g (roughly) of butternut squash - peeled and cubed (use pre packaged to make life easier if you want)
Large pasta shells - cooked
Salt and pepper.
Preheat the oven to 180C.
In a saucepan heat the oil with some black pepper and cook the onion and garlic until soft, add in the butternut squash and stir. Cook until soft. Blitz with a little water until you have a sauce that’s spoonable.
Lay your large cooked pasta shells out in a flat tray bake tin. Fill each shell with a couple of spoonfuls of butternut squash/onion mix. Drizzle with some more rapeseed oil, season and then sprinkle either chopped or blitzed pistachios on top and bake in a pre-heated oven at 180C for 15mins. Grate parmesan over just before serving.
If you have leftover butternut mix why not add some stock and make a bowl of soup for tomorrow's lunch.
Autumn is the perfect season to eat squash and there are so many delicious choices to use at the moment. I find butternut so versatile and cooks really quickly so makes my life a lot easier. In general all squashes are nutritionally packed and really easy for our digestive systems. In Chinese medicine squashes help to reduce inflammation which as our pregnant bodies grow and swell can be quite handy!
Pistachios are a favourite nut of mine although not the most common. For us pregnant ladies they are really fab as they are a great source of Iron which can be a concern for some mamas-to-be so being able to incorporate them in meals is a winner.
Substitutes- if you don’t have squash at home why not make the sauce using sweet potatoes, add in some nutmeg or cinnamon to give it a real winter spice or some chilli flakes if you like it hot. I’ve also added frozen peas to the sauce as well to mix it up and broccoli/chopped up kale would work equally well.