Roasted squash and ricotta penne

Name: Roasted squash and ricotta penne
Total time: 30 min
Yield: serves 4
Ingredients: butternut squash 750g, cubed; rosemary 2 sprigs, chopped; red chillies 2, finely chopped; olive oil 4 tbsp; ricotta ½ × 250g tub; penne 300g, cooked following packet instructions

30 minutes
serves 4
Easy

There are many recipes for pasta and butternut squash. This one is one of our favourites. Squash is roasted with the flavourings that suit it best, rosemary and chilli then tossed with penne pasta shapes and ricotta. What could be better for a fast midweek, meat-free meal for four?

March 25, 2015 at 3:05 pm

Ingredients

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