Who says satisfying can’t be healthy too? This pasta dish uses sweet butternut squash and the heat of red chillis to deliver a flavoursome comforting dish.
Serves 4.
Ingredients:
350g pasta
300g butternut squash, peeled and diced
50g butter
1 garlic clove
1 red chilli, chopped
4 sage leaves
Freshly grated parmesan to serve
Method:
Pre-heat oven to 180°C.
Peel and chop the butternut squash into 1cm chunks, drizzle with a little olive oil and season with salt and pepper.
Place onto a baking tray and roast in the oven for 20 minutes until tender.
Cook the pasta in salted boiling water for 9 minutes.
When the butternut squash is cooked transfer to a frying pan on a medium heat.
Add the butter, chopped garlic, chilli and sage leaves and cook for a few minutes together to allow the flavours to marry together.
Serve on top of the cooked pasta with freshly grated parmesan.
