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
Recipe Information
Step by step guide to making Squash and rosemary pasta bake
- Preheat the oven to 220ºC, fan 200ºC, gas mark 7. Place the squash and onion on 2 separate baking trays.
- Season and toss each with 1 tablespoon oil. Roast for 20 minutes, turning halfway through.
- Meanwhile, mix together the breadcrumbs, rosemary and parmesan to make the topping. Put the pasta onto cook following pack instructions.
- Place half the roasted veg in a food processor, along with the stock and nutmeg. Season and blend to make a sauce.
- Preheat the grill to high.
- 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.
- 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 |
This recipe is:
- Cutting down fat
Here are your recipe ingredients
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£1.50
£1.50/kg
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99p
99p/kg
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£2.80
£1.12/100ml
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52p
26p/10g
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£1.10
£1.10/100g