Pasta in Creamy Autumn Hokkaido Squash Sauce

Ingredients:

1 hokkaido squash (OPG Dumančić)

2 pointed red peppers (Vrt prirode)

2 red onions (OPG Loboda Stjepan)

2–3 garlic cloves

1–2 tbsp olive oil (OPG BODIŠ)

salt, pepper, oregano

ground hot paprika (SOPG Boris Marić)

150–200 ml cooking cream

Preparation:

1.    Chop all the vegetables, season with salt, pepper, ground paprika, and olive oil.

2.    Roast for 25–30 min at 200°C until soft and lightly caramelized.

3.    Transfer the roasted vegetables to a blender, add the cooking cream.

4.    Blend until creamy.

5.    Cook the homemade pasta.

6.    Warm the sauce in a pan, adding a little pasta cooking water if needed.

7.    Add the pasta and simmer briefly to combine everything.

8.    Serve and sprinkle with oregano!