Recipe for Orange Butternut Sauce for Pasta 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 tsp Light oil with a dash of toasted sesame oil
2 x Garlic cloves, bashed, peeled and chopped
3 cup Chicken stock, (use a vegetable stock if you prefer to make the dish completely vegetarian)
2 lb Butternut squash baked for 50 minutes at 350F to yield 3 cups of
Pulp
1 x 6 inch piece rosemary
1 cup Frozen corn
1/4 tsp Freshly ground black pepper
1 pch Salt
1/4 tsp Cumin
2 tbl Cornflour mixed with 1/4cup unsweetened, (slurry) orange juice
Instructions:
Instructions: Heat the oil in a large saucepan over medium heat and fry the garlic for 3 minutes. Stir in the stock, cooked butternut squash and rosemary and simmer for 15 minutes. Remove the rosemary and discard.

Stir in the corn, pepper, salt, cumin and cornflour slurry and cook for 3 minutes. Pour into a blender and puree until very smooth - about 5 minutes.

To serve, just before serving, whisk in the yoghurt for a sense of added richness. Present immediately, tossed with your favourite pasta or refrigerate before adding the yoghurt and re-heat later.

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