Creamy roasted squash with chilli makes this dish appeal to all, not just veggies. And we pick the perfect white wine.
Each portion contains...
| Calories | Sugars | Fat | Saturates | Salt |
| 490 | 12g | 8g | 1g | 0.1g |
| 26% | 13% | 11% | 5% | 1.6% |
... of an adult's Guideline Daily Amount
Serves: 3-4
Takes: 40 mins
800g (1lb 12oz) butternut squash, peeled and cut into small chunks
1-2 red chillies, deseeded and chopped
5 sprigs thyme
2-3tbsp olive oil
200g (7oz) green beans
400g (14oz) fusilli pasta
100g (4oz) cherry tomatoes, halved
1.Put the squash, chilli and thyme in a roasting tin with the olive oil. Roast at Gas 6/200°C/400°F for 20-25 mins.
2.Cook the beans in boiling water until just tender, then drain and refresh under cold water.
3.Cook the pasta according to packet instructions. Drain well, then stir through the tomatoes, beans and roasted squash. Season and serve Parmesan shavings and a glass of chilled white wine.
Top tip: If you prefer, try this with spinach instead of green beans. Wilt the spinach with the squash and stir through the pasta.
Wine match: The creamy texture of butternut squash and the acidity of the parmesan cheese are both perfectly complemented by a buttery wine like Gallo Family Vineyards Chardonnay.
Wine tip: If you're cooking with wine, try to use the same wine as the one you're drinking.
Food and wine matching by Sylvain Removille, wine ambassador for Gallo Family Vineyards.
More recipes:
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