Pasta and roast butternut squash


Ingredients:-

  • 800g (1lb 12oz) butternut squash, peeled and cut into small chunks
  • 1-2 red chillies, deseeded and chopped
  • 5 sprigs thyme
  • 2-3tbsp olive oil
  • 200g (7oz) green beans
  • 400g (14oz) fusilli pasta
  • 100g (4oz) cherry tomatoes, halved

Method:-

  • Put the squash, chilli and thyme in a roasting tin with the olive oil. Roast at 200°C (400°F, gas mark 6) for 20-25 mins.
  • Cook the beans in boiling water until just tender, then drain and refresh under cold water.
  • Cook the pasta according to packet instructions. Drain well, then stir in the tomatoes, beans and roasted squash. Season and serve with Parmesan shavings and a glass of chilled white wine.

Details
Category: Vegey Meals
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