Creamy roasted squash with chilli makes this vegetarian dish irresistible for everyone round the dinner table
- 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
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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Try this dish with spinach instead of green beans. Wilt the spinach with the squash and stir through the pasta.