Roasted Butternut Squash Pasta
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Fusilli pasta
- 350 g Butternut squash (cut into cubes)
- 2 tablespoons Olive oil
- 3 Shallots (peeled and quartered)
- 10 g Butter
- 40 g Parmesan
- 5 g Thyme (finely chopped)
- Fine sea salt and ground black pepper ((to taste))
Method
- Preheat your oven to 180ยฐC/160ยฐC(fan)/350ยฐF/Gas 4.
- Mix 350 g Butternut squash (cubed) with 2 tbsp 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.