You will love this recipe, Spaghetti with Roasted Squash Sauce. It isn’t actually a recipe if you are into the batch cooking trend.
Batch cooking or meal prep are topic trends in the health and cooking world. They are getting more popular and the reason why, is that weekly investing half day cooking can result in quick, marvellous and succulent dinners for all the week while also supporting your health.
For beginners or experts
It can involve from just washing, peeling and chopping to roasting, boiling or actually cooking a whole-meal. You could also go from make a super detailed meal plan knowing exactly what you’ll eat everyday or just preparing few things leaving space to improvisation. Adapt it to your skills and needs, you will see how slowly you will become a master on it.
I’m not a pro yet on batch cooking or meal planning. But thanks to my culinary school days and the experience gain at multitasking while working in restaurant kitchens, I’m now much more efficient. When cooking I tend to think ahead and make for example double batch of cooked quinoa, lentils or chickpeas, or if the oven is on, because I’m baking a cake, I just put some veggies in so I will have them ready when it’s time for dinner.
And this is how this Spaghetti with Roasted Squash Sauce born. I decided to blend the roasted squash I had in the fridge from the day before, add some sage for extra flavour and vegetable stock for a thinner sauce. Boil brown spaghetti (gluten free if needed), mix them with fresh spinach (it will wilt in the pan), parmesan, chickpeas for extra protein intake and roasted squash sauce. And voilà, an easy, delicious, healthy, vegetarian dinner is ready.
Do you meal prep at home? I would love to know all your tips and tricks, please share! If you are rather a complete beginner and would like to know more in deep how batch cooking actually work, steps and ideas, please leave a comment below.
Delicious Roasted Squash Sauce perfect for a pasta dish or even as a quick creamy soup
- 1 medium butternut squash or pumpkin
- 1 tablespoon extra virgin olive oil
- Coarse salt
- Freshly ground pepper
- 1/2 teaspoon dried sage
- 200-400 ml vegetable stok depending on how thin you want the sauce
Preheat oven to 200ºC.
Cut squash in thick slices, don't bother to peel it, it will be easier once roasted.
Transfer squash to a baking tray. Toss with olive oil and geason generously with salt and pepper. Roast until tender, about 30 minutes.
Remove from the oven and let it cool.
Once cool, peel it. Transfer squash and sage to a food processor, puree. Add stock slowly and continue processing until smooth.
Season again generously with salt.