Serves: 4 


 4 tbsp Newgrange Garden Herbs & Lemon Rapeseed Oil 
½ Butternut squash, peeled and cubed
300g Orecchiette Pasta
200g Kale
1 Onion, diced
2 garlic cloves, crushed
100ml White wine
200ml Stock (chicken or vegetable)
100g Parmesan
100ml Cream
4-6 Sage leaves, fresh 


 Preheat Oven 180C 

Add your prepared butternut squash to a roasting tin, drizzle with 1 Tbsp of Newgrange Garden Herbs & Lemon Rapeseed Oil, sprinkle with salt and pepper and toss to combine. Place in your oven for 30min, checking half way and move them around the pan so that they get an even golden coating. 

To prepare your Kale; tear it up into approximately 1inch/2inch pieces, place in a bowl sprinkle with salt, add lemon zest and 1 Tbsp of Newgrange Garden Herbs & Lemon Rapeseed Oil. Using your hands massage the kale so it is all evenly coated with the oil and seasoning. Place on a flat baking tray so it is evenly spread out, not overlapping will allow it to crisp up evenly. Roast in the oven for 10 to 15min checking half way, giving it a shake and ensuring the edges don’t get too dark. Remove from the oven once it is crispy and lightly golden, place to the side to cool. 

Boil water for your pasta. in a frying pan add 1 Tbsp of Newgrange Garden Herbs & Lemon Rapeseed Oil along with your sage leaves, place on a medium heat and once the leaves have become darker in colour and lightly crispy remove just the leaves from the pan leaving the oil which is now infused with sage. Add in your diced onions sprinkle with a pinch of salt and allow to sweat until translucent and add your crushed garlic and cook for a few minutes. Add the white wine and allow to cook for two to three minutes. 

Add the cooked onions and garlic to a blender along with half the roasted butternut squash, half of the parmesan and the stock, blend until smooth. 

Cook the pasta according to the instructions on the packet. While the pasta is cooking add your blended sauce to a pan, add in the cream and your remaining roasted butternut and bring to a simmer.

Once the pasta is cooked drain and add to the sauce, stir to fully coat the pasta with the sauce. Serve and sprinkle with the crispy kale and the rest of the grated parmesan and drizzle with Newgrange Garden Herbs & Lemon Rapeseed Oil, enjoy 🙂

 *This recipe will work lovely with other pasta shapes too.