Roasted Squash & Sungold Sauce

Directions

1. 1

   Roast the squash and shallot in a good glug of olive oil for 10-15 minutes at 220c until beginning to brown and caramelise.

2. 2

   Toss in tomatoes and garlic, roast for another 10 minutes or so until the tomatoes are collapsing and releasing their juices.

3. 3

   Remove from the oven, add butter and Parmesan then allow to gently melt into the tomato & squash.

4. 4

   Add saffron and chilli flakes, stir, allow the mix to cool enough to then be blended.

5. 5

   When cool enough, blitz along with 100ml of the stock.

6. 6

   Taste and adjust seasoning to your liking. Add a little more stock to thin the consistency if you like, remember that some pasta water will be added in the cooking process too.