Roasted Butternut Squash & Pesto Pasta – The Wholesale Group – Chef's Insider

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