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- 1 butternut squash (approx 700g)
- 500g The Co-operative wholewheat conchiglie
- Spray oil
- 3 cloves garlic, crushed
- 15g fresh sage
- 200ml The Co-operative reduced-fat crème fraîche
- black pepper
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1 Peel and cut the butternut squash into 1cm cubes. Boil for about 10 mins until tender, then drain.
2 Boil the conchiglie for 10-12 mins until al dente (firm)
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3 Meanwhile, heat a frying pan and spray with oil. Add the butternut squash, garlic and sage and cook on a medium heat for around 5 mins, stirring occasionally until starting to soften and brown.
4 Add the crème fraîche and mix well. The butternut squash will start to break down.
5 Drain the conchiglie, reserving 75ml of the cooking liquid. Toss the reserved liquid with the pasta and sauce. If desired, serve with a sprinkle of Parmesan and some black pepper.
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