Pasta with Oven-Roasted Butternut Squash and Rosemary

I threw this dish together last night and it turned out so delicious that I forgot to take a picture of it... Creamy Pasta with Oven-Roasted Butternut Squash and Rosemary (serves 2)

• 200-300g spaghetti


• 1/2 butternut squash


• 2 sprigs rosemary


• 1/2 red onion, thinly sliced


• 1 clove garlic, finely diced


• 100ml white wine


• 100ml milk


• 100g creme fraiche


• juice of 1/2 lemon


• 1 small handfull of parmesan


• olive oil


• salt and pepper

1. 1. Preheat oven to 200° celsius. Peel, deseed and cube the butternut squash, then place it on a baking tray. Drizzle with olive oil and sprinkle with rosemary, salt and pepper, then place in the oven and bake for 30-40 minutes or until soft and slightly browned.


2. About 15 minutes before the pumpkin should come out of the oven, start boiling your pasta.


3. Next, heat up some olive oil in a large frying pan. Sautee the onion and garlic until fragrant but be careful not to burn them. Deglaze the pan by adding the wine and let simmer for 2-3 minutes. Stir in the mustard, milk and créme frâiche, then season with salt, pepper and lemon juice. Let simmer for another 1-2 minutes, then turn off the heat and add the pumpin.


4. Drain the pasta and divide onto two big plates. Pour sauce on top and garnish with a little parmesan cheese. Sooo good.