Roasted Butternut Squash & Pesto Pasta
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 wa
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodoptions.co.uk.
Cooking tools:
- Microplane
- Kitchen scale
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Peeler
- Pot
- Colander
- Skillet
- Ladle
- Wooden spoon
- Tongs
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 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
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