Pasta and roast butternut squash Recipe

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  • Vegetarian

serves:

3-4

Skill:

easy

Cost:

cheap

Total Time:

00:00

Prep:

00:00

Cooking:

00:40

Nutrition per portion

RDA
Calories 490 kCal 25%
Fat 8g 11%
  -  Saturates 1g 5%
  -  of which Sugars 12g 13%
Salt 0.1g 2%

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

Method

  • Put the squash, chilli and thyme in a roasting tin with the olive oil. Roast at 200°C (400°F, gas mark 6) for 20-25 mins.

  • Cook the beans in boiling water until just tender, then drain and refresh under cold water.

  • 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.

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Top Tip

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