• 100 g butternut squash, peeled & cut into cubes
  • 25 g orzo or small pasta shells
  • 10 g butter
  • 3 medium tomatoes, skinned, deseeded & cut into pieces
  • 4 fresh basil leaves, torn into pieces
  • 1 tbsp crème fraiche or cream


  1. Steam the squash until tender.
  2. Meanwhile, cook the pasta according to the packet instructions.
  3. Melt the butter and sauté the tomatoes for 3 minutes, then add the basil.
  4. Whiz the squash and stir in the crème fraiche or cream.
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