Roasted squash minestrone recipe | delicious. magazine

Ingredients

• 1 butternut squash, peeled, deseeded
• and cut into small dice
• 5 ripe tomatoes, roughly chopped
• 1 red onion, finely chopped
• 8 fresh sage sprigs, shredded
• 2 tbsp olive oil
• 2 litres vegetable or chicken stock
• 100g small pasta shapes
• ½ tsp dried chilli flakes
• 100g green beans, finely chopped
• 4 tbsp grated vegetarian Parmesan