Rosemary and Butternut Squash Sauce

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 21mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    226
based on 11 ratings

A Rosemary and Butternut Squash Sauce, best served with tagliatelle or spaghetti.

recipe updated Feb 14, 2021

Ingredients

  • Onion icon
    Onion
    150 g (about 1)
  • Butternut squash icon
    Butternut squash
    1 kg (about 1 ⅔)
  • Olive oil icon
    Olive oil
    2 tablespoons (about 30 ml)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Tomato paste icon
    Tomato paste
    2 tablespoons (about 33 g)
  • Vegetable stock icon
    Vegetable stock
    500 g (about 2 cups)
  • Fresh rosemary icon
    Fresh rosemary
    2 sprigs
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Arugula icon
    Arugula
    40 g (about 1 ¾ cups)
  • Parmesan cheese icon
    Parmesan cheese
    30 g (about 3 ⅛ tablespoons)

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit max blade to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl with filler cap fitted
  7. Heat with filler cap fitted - 1 min 30 sec, 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice onion and butternut squash into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add garlic clove to the kCook bowl
  12. Cook with filler cap fitted - 10 min, 140°C, speed 3
  13. Then add tomato paste, vegetable stock, fresh rosemary and salt & pepper to the kCook bowl
  14. Cook with filler cap fitted - 20 min, 98°C, speed 3
  15. Blend with filler cap fitted - 45 sec, speed 12
  16. Serve
  17. Garnish with arugula and parmesan cheese
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