Roasted squash and ricotta penne
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 750g butternut squashcubed
- 2 sprigs rosemarychopped
- 2 red chilliesfinely chopped
- 4 tbsp olive oil
- ½ × 250g tub ricotta
- 300g pennecooked following packet instructions
Nutrition: per serving
- kcal474
- fat16g
- carbs73.2g
- fibre5.3g
- protein14g
- salt0.12g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 and roast the squash, herbs and chilli for about 20 minutes until tender. Toss the cooked penne with the cooked squash and dot with ricotta before serving.
