Creamy Butternut Squash Pasta

1: Preheat the oven to 200°C or 390°F.

2: Cut the butternut squash in half, peel and deseed it, then slice it into 1 inch chunks.

3: Place the butternut squash chunks, onion pieces, and garlic cloves on a baking tray. Drizzle with olive oil and season with a pinch of salt and pepper.

4: Put the baking tray in the oven and roast for 25 minutes.

5: Meanwhile, place the cashews into a small bowl, cover with hot water, and leave to one side.

6: Cook the pasta as per the packet instructions.

7: Remove the veg from the oven and place the butternut squash, onion, and garlic into a blender, removing the skin from the garlic cloves. Add the stock, nutmeg, and paprika. Drain the cashews and add to the blender. Blend until smooth.

8: Drain the pasta, then combine it with the butternut squash sauce.

9: Mix everything together until the pasta is coated in the sauce and season with salt and pepper to taste.

10: Top with chopped basil.