INGREDIENTS
1
butternut squash
1 serving
olive oil
2 cloves
garlic
1 bunch
basil
1
g tins of tomatoes
1 serving
sea salt
500 gs
penne
1 serving
pepper
3 tbsp
ricotta cheese
750 mls
vegetable stock
150 gs
mozzarella ball
1 handful
parmesan cheese
2 sprigs
sage