Butternut Squash Pasta

1. Fry the onion and garlic over a medium low heat for about five minutes, you just want to soften them, not add any colour.

2. Next add the butternut squash and stock, cover with a lid and increase the heat to medium high. Leave to simmer for about 20 minutes, or until the squash is fork tender.

3. While the squash is cooking, boil the pasta as per the instructions on the packet.

4. Once the squash, stock and onion mixture is cooked, transfer to a jug and blend with an immersion blender. Once blended, stir through the herbs and season with salt and black pepper.

5. When the pasta is cooked, drain and pour over the butternut squash sauce. Mix well before serving to ensure the pasta is evenly coated.