Roast Squash Pasta Cooking method
Prep time: 15 minutes | cooking time: 40 minutes | makes 2-3 servings
I have to confess that this is actually my sister's recipe, though
adapted a little as we've both gone from veggie to vegan. It's really
easy and I've just finished eating some - it's gorgeous! Equipment:
A roasting tin and a pot to boil pasta
Pasta squash recipe Ingredients
1 butternut squash
4 cloves garlic
1 tablespoon pine nuts
Lots of olive oil - maybe 3 tablespoons, enough to cover everything
1 teaspoon of chili flakes
1 teaspoon dried sage
300g whole wheat pasta, any shape but fusilli are good
salt and pepper
Cut the squash into half-inch cubes, and the garlic into small pieces.
Put these with the pine nuts, chilli flakes and sage into the roasting
pan and pour the oil over everything.
Stir so that everything's covered in oil, then bake at 200C for 40 mins, stirring occassionally. It will burn a bit, but that's part of the flavour.
When it's nearly ready, cook the pasta.
Mix the pasta into the roast squash, add lots of salt and pepper,
and serve.
Your Pasta squash recipe is ready now
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