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Ingredients

  • 750g butternut squash, cubed
  • 2 sprigs rosemary, chopped
  • 2 red chillies, finely chopped
  • 4 tbsp olive oil
  • ½ × 250g tub ricotta
  • 300g penne, cooked following packet instructions

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.

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