Recipes
Courgette and Butternut Squash Pasta
serves 8-10
Ingredients
- 400g of pasta (I like the bow ties shaped pasta – ‘Farfalle’ for this recipe)
- 1 large or 2 small butternut squash, skin removed, de-seeded and cut into roughly 1 inch blocks
- 2 red chillies, de-seeded and finely chopped
- 2 garlic cloves, roughly chopped
- 3 courgettes, halved, de-seeded and cut into 1 inch slices
- 75g pinenuts
- juice of 1 lemon
- olive oil
- parmesan for grating
Equipment
- 1 saucepan
- 1 oven tray
- 1 frying pan
- 1 flat serving bowl/dish
Preheat your oven to 200 degC. Put the butternut squash in the tray. Sprinkle over the chilli and garlic. Season and drizzle with olive oil. Cover with tin foil and cook for 30-45 minutes. This depends on the size of your squash cubes. Give them a squeeze to see. They should be soft.
While you are doing this bring a large saucepan of salted water to the boil. Cook the pasta as per the given instructions.
Gently fry the courgettes for a few minutes. You want them to be slightly firm when bitten. set aside.
Pinenuts are best lightly toasted. You can do this by placing them in a frying pan over a high heat. Be careful though, as they burn easily. Constant watching and turning helps to stop this. set aside.
When everything is ready add the pasta, all the ingredients from the oven tray, the courgette and the pinenuts to the serving bowl. Squeeze the lemon over the salad followed by a good drizzle of olive oil and give it a good stir to mix. Finally grate some parmesan over the dish and serve. This is good either hot or cold.