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Pasta and roast butternut squash

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Pasta and Roast Butternut Squash
Pasta and Roast Butternut Squash
  • Serves: 3-4

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Creamy roasted squash with chilli makes this vegetarian dish irresistible for everyone round the dinner table

Ingredients

  • 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

Try this dish with spinach instead of green beans. Wilt the spinach with the squash and stir through the pasta.

Method

  1. Put the squash, chilli and thyme in a roasting tin with the olive oil. Roast at 200C (400F, gas mark 6) 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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 490(kcal)
  • Fat 8.0g
  • Saturates 1.0g
  • Sugars 12.0g
  • Salt 0.1g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(129 ratings)

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