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.
Servings: 2 people
Calories: 411kcal
Ingredients
- 140 g of Fusilli pasta
- 350 g of Butternut squash cut into cubes
- 2 tablespoons of Olive oil
- 3 Shallots peeled and quartered
- 10 g of Butter
- 40 g of Parmesan
- 5 g of Thyme finely chopped
- Fine sea salt and ground black pepper (to taste)
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Mix 350 g of Butternut squash with 2 tablespoons of Olive oil and Fine sea salt and ground 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 of 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 of Butter, 40 g of Parmesan and 5 g of 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: 1portion | Calories: 411kcal | Carbohydrates: 61g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 21mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2750IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1.1mg
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