Name: Butternut squash & chilli pasta
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 whole, medium Butternut Squash peeled and cut into 2cm cubes; 3 clove(s) Garlic; 1 tablespoons Olive Oil; 1 cube(s) Vegetable stock cube(s) 300ml; 40 g Yeo Valley 0% Fat Crème Fraîche; 1 individual Chilli, Green or Red deseeded, finely chopped; 240 g Wholewheat Pasta, dry

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Ingredients

Butternut Squash

1 whole, medium, peeled and cut into 2cm cubes

Garlic

3 clove(s)

Olive Oil

1 tablespoons

Vegetable stock cube(s)

1 cube(s), 300ml

Yeo Valley 0% Fat Crème Fraîche

40 g

Chilli, Green or Red

1 individual, deseeded, finely chopped

Wholewheat Pasta, dry

240 g

Instructions

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash in a roasting tin with the garlic cloves and drizzle with olive oil. Roast in the oven for 35-40 minutes, or until soft.
Remove from the oven and put two-thirds of the squash in a food processor with the vegetable stock, crème fraiche and red chilli.
Blitz to a smooth sauce, adding more stock if you need to. Season to taste. Cook the pasta to pack instructions and serve with the sauce and the remaining roasted squash.

Butternut squash & chilli pasta

Ingredients

Instructions

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