Vegan Roasted Butternut Squash Lumacconi

Instructions

1. Pre-heat the oven to 200°C, and arrange the squash, shallots and red onion on a baking tray
2. Drizzle with olive oil, sprinkle with salt and roast until soft and starting to brown, about 20-30 minutes; set aside
3. Cook the pasta until it is slightly less than al dente; set aside
4. Meanwhile, in a large saucepan on medium heat with a bit of olive oil, sauté the garlic until soft
5. Add the roasted vegetables to the pan along with 700ml of stock and spices, bring to a boil and then purée with a hand blender or remove into a blender to purée and return contents to the saucepan
6. Add the spices, cream and 2/3 of the parmesan; mix well
7. Taste to check your seasoning, adding the desired amount of salt and pepper or more chilli powder if you like it spicy
8. Finally, add the soft cheese to the hot sauce and stir until melted
9. Add the cooked pasta to the sauce, check the consistency, and loosen the seasoning with more stock if desired
10. Sprinkle the top with the remaining parmesan, cover with foil, doming it slightly to avoid touching the topping and bake for for 20-25 mins
11. Remove from the oven, add some cracked black pepper and crushed red chilli flakes
12. Serve hot and enjoy!