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Export 8 ingredients for grocery delivery
Step 1
Preheat your oven 210°C/410°F.
Step 2
Peel and dice your butternut. Take one half and place on a baking tray with a drizzle of olive oil, a pinch of salt and a grinding of pepper. Mix everything together and place into the oven for 40 minutes.
Step 3
Boil some water in a saucepan and place a colander inside the saucepan and add your remaining squash to the colander. Cover and steam for 10 minutes.
Step 4
Get your pasta cooking.
Step 5
Dice your shallots and garlic and add to an oiled frying pan. Stir until the shallots begin to go translucent.
Step 6
Blending time. Add your steamed squash to a blender, followed by your shallot mix, milk, salt and pepper. Blend until smooth.
Step 7
Add the blended squash to a frying pan followed by your parmesan (save a handful for garnish at the end). Mix together. Stir in your cooked pasta, making sure the blended butternut coats the rigatoni.
Step 8
Serve with your roasted butternut squash and remaining parmesan. Chop up your parsley and sprinkle over the top along with a drizzle of olive oil. Tuck into this delicious dish. Enjoy!
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