Prep time: 35m
Cooking time: 20m
Calories: 330 kcal
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750g Butternut squash, peeled deseeded, and cubed
2 Large onions, peeled and sliced
3 Garlic cloves, crushed
2 tbsp Olive oil
40g Fresh white breadcrumbs
2 Small fresh rosemary stalks (use just the leaves, chopped)
½ tsp Chilli flakes
Pinch of freshly grated nutmeg
300g Whole wheat penne pasta
1 pt Vegetable stock
Preheat oven to 220c
Place the squash and onion on 2 separate baking trays, season and toss with oil, bake for 20 minutes, turn after 10 minutes.
Mix together the breadcrumbs and rosemary, set aside.
Place half the roasted vegetables in a food processor with the stock and nutmeg, chilli flakes and season to taste then blend until smooth.
Cook the pasta following the pack instructions, drain.
Toss the pasta in the sauce.
Stir in the remaining squash and onion.
Place in a shallow oven proof dish and sprinkle with breadcrumb mix.
Place under a hot grill until golden on top.
Ideal served with a fresh green salad.
The smooth nature of the butter nut squash when blended makes a great pasta sauce that can be used in other dishes.