Butternut Squash Pasta

When it comes to easy and delicious dinner, this must be one of my favorites!

All you need:

1/2 a butternut squash (save the other half in the fridge for another great dinner!)
A splash of olive oil
A pinch of dried chili powder
2 cloves of garlic
2 tablespoons of sour creme
Some rosemary

350 g of rigatoni
Shredded parmesan cheese

What you gotta do:

  1. Cut the butternut squash in half, put it in an ovenproof dish and heat at 180 degrees for 30 minutes (or until it’s soft). 
  2. Put oil, crushed garlic, rosemary and chili powder in a pot and heat it for a minute while stirring.
  3. Using a tablespoon dig out the “meat” of the butternut squash and put it in a bowl with the sour creme. Mash it all together and add to the pot with a splash of water. Let it simmer and stir occasionally.
  4. Heat the pasta-water and cook as described on the package.
  5. When the rigatoni is done, separate pasta and water, but save 1 dl of the water. Combine the pasta and the sauce. Add the pasta-water if you find it necessary.
  6. Serve with shredded parmesan!