When I think of pumpkins, what comes to mind are warming, wintry cream soups. But I also think of fragrant, golden roasted squash cubes, which make together with rocket, cherry tomatoes and pasta one of my favorite recipes of the squash season.
I recently discovered that squash can also be used to make a delicious pasta sauce. No need for heavy cream, yet still incredibly smooth and creamy! You simply need to fry some squash with onion in oil and then puree everything (or part of it, as in the recipe below) with nutritional yeast. Et voilà, a simple yet refined and unusual pasta dish is ready. For me, squash has officially become a jack-of-all-trades among the winter produce….