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Roasted Butternut Squash & Pesto Pasta

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Ingredients: Serves 4

  • 1 butternut squash (roughly 700-800g), peeled, deseeded and cut into 2cm cubes
  • 3 tbsp oil
  • 2 tbsp pesto (or make your own)
  • A ladle pasta water (preserved from cooking)
  • 1 lemon, zested and juiced
  • 1 tsp chilli flakes (optional)
  • 350g pasta (casarecce or fusilli work well as they hold the sauce)
  • 30g parmesan or vegetarian alternative, shaved
  • large bunch of basil
  • 2 tbsp toasted pine nuts

Method:

  1. Coat the butternut squash cubes in olive oil and salt and pepper, and roast in the oven for 20-25 minutes in the oven at 180 degrees (fan).
  2. Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water – about a ladle full.
  3. Then, in a pan on a low heat, mix the pesto with the pasta, squeeze in the lemon, and add the leftover pasta water, tossing to make a sauce until all is coated.
  4. Stir through the butternut squash chunks and season to taste.
  5. Serve with parmesan, fresh basil and toasted pine nuts.
Address

Birks Mill,
Sedbergh,
Cumbria,
LA10 5HQ

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