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4.98
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35
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Roasted Butternut Squash Pasta
This Roasted Butternut Squash Pasta is a comforting winter warmer and a good way to get some extra vegetables into your diet.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Diet:
Vegetarian
Allergen:
Dairy, Gluten
Servings:
2
people
Calories:
411
kcal
Author:
Dannii Martin
Ingredients
140
g
Fusilli pasta
350
g
Butternut squash
cut into cubes
2
tablespoon
Olive oil
3
Shallots
peeled and quartered
10
g
Butter
40
g
Parmesan
5
g
Thyme
finely chopped
Sea salt and black pepper
(to taste)
UK Metric Measures
-
US Customary Measures
Instructions
Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
Mix
350 g Butternut squash
with
2 tablespoon Olive oil
and
Sea salt and black pepper
. Put on a baking tray and put in the oven for 20 minutes.
Add
3 Shallots
to the butternut squash and cook for 10 more minutes.
Meanwhile, put
140 g Fusilli pasta
in a pan of boiling water and cook for 10-12 minutes, until done.
Mix the roasted butternut squash and shallots in with the pasta and mix in
10 g Butter
,
40 g Parmesan
and
5 g Thyme
.
Serve topped extra thyme and Parmesan.
Notes
If you don't have any penne pasta, you could use fusilli instead.
The sage goes really well with the butternut squash and ricotta, however it isn't essential and could be left out.
Feel free to add some extra protein to this dish with some roasted chicken or even some prawns.
Not a fan of ricotta? Swap it for some dry-fried halloumi chunks.
Don't forget to add a splash of the pasta water to this to help loosen up the sauce.
Top with pine nuts for some added crunch.
Add a squeeze of lemon juice at the end to freshen the dish up.
Nutrition
Serving:
1
portion
|
Calories:
411
kcal
|
Carbohydrates:
61
g
|
Protein:
13
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
4
mg
|
Potassium:
21
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
2750
IU
|
Vitamin C:
5
mg
|
Calcium:
40
mg
|
Iron:
1.1
mg