Comté, roasted butternut squash & tomato spaghetti recipe

Name: Comté, roasted butternut squash & tomato spaghetti recipe
Ingredients: 1 large butternut squash ((about 1.3 kilos), peeled, seeds discarded and flesh cut into 2cm chunks); 5 large garlic cloves (unpeeled); 40 ml light olive oil (for cooking); 300 g cherry tomatoes; 320 g spaghetti (white or wholewheat); 25 ml extra virgin olive oil; 100 g young Comté ((4 to 8-month), cut into 1cm cubes); 25 g flat-leaf parsley leaves (roughly chopped)

tasteoffrancemag.com

A scrumptious Comté, roasted butternut squash & tomato spaghetti main for the whole family to enjoy.

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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 tasteoffrancemag.com.

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Ingredients

1 large butternut squash ((about 1.3 kilos), peeled, seeds discarded and flesh cut into 2cm chunks)
5 large garlic cloves (unpeeled)
40 ml light olive oil (for cooking)
300 g cherry tomatoes
320 g spaghetti (white or wholewheat)
25 ml extra virgin olive oil
100 g young Comté ((4 to 8-month), cut into 1cm cubes)
25 g flat-leaf parsley leaves (roughly chopped)