Squash and rosemary pasta bake

A great combination of sweet roasted butternut squash and pasta with a herb crumb topping.

Serves: 4

Preparation time:  15 minutes

Cooking time:  25 minutes

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You will need

  • 750g butternut squash, peeled, seeds removed and flesh chopped into 2cm cubes
  • 2 large onions, peeled and sliced
  • 2 tablespoons olive oil
  • 40g fresh white breadcrumbs
  • 1 tablespoon fresh rosemary leaves, chopped
  • 15g parmesan, grated
  • 250ml hot vegetable stock
  • A good grating of whole nutmeg
  • 300g Sainsbury's whole & white penne
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Recipe Information

Step by step guide to making Squash and rosemary pasta bake

  1. Preheat the oven to 220ºC, fan 200ºC, gas mark 7. Place the squash and onion on 2 separate baking trays.
  2. Season and toss each with 1 tablespoon oil. Roast for 20 minutes, turning halfway through.
  3. Meanwhile, mix together the breadcrumbs, rosemary and parmesan to make the topping. Put the pasta onto cook following pack instructions.
  4. Place half the roasted veg in a food processor, along with the stock and nutmeg. Season and blend to make a sauce.
  5. Preheat the grill to high.
  6. Drain the pasta and toss through the squash sauce. Stir in the remaining roast veg, then tip into a 1.5-litre ovenproof dish and sprinkle on the breadcrumb mixture.
  7. Grill until lightly golden. Serve immediately with a green salad.

Summary of customer ratings and reviews

Nutritional information for Squash and rosemary pasta bake

Nutritional information for Squash and rosemary pasta bake

Nutrition type per serving
Calories 470 kcal
Total Fat 8.7g
Saturated Fat 1.9g
Salt 0.7g
Sugar 17.7g

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