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Photo of Butternut squash & chilli pasta by WW

Butternut squash & chilli pasta

7
Points®
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
4
Difficulty
Moderate

Ingredients

Butternut Squash

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

Garlic

3 clove(s)

Olive Oil

1 tablespoon(s)

Vegetable stock cube

1 cube(s), 300ml

0% Fat Crème Fraîche

40 g

Chilli, green or red

1 individual, deseeded, finely chopped

Wholewheat Pasta, dry

240 g

Instructions

  1. 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.
  2. Remove from the oven and put two-thirds of the squash in a food processor with the vegetable stock, crème fraiche and red chilli.
  3. 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.

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