Butternut Squash Conchiglie with Crisp Sage
In making this autumn treat I set myself a challenge. Keep things as simple as possible. The results were fantastic. Roasting the squash gives it a lot of depth. I can find it overly sweet, but here the chilli and lemon balances it out very well. It’s an easy recipe that packs in a lot of flavour and can be done in no time. It’s very easy to keep it vegan by leaving the parmesan out.
Ingredients
Getting started
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