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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.
Nutritional Information
- Kcals 474
- Fat 16g
- Carbs 73.2g
- Fibre 5.3g
- Protein 14g
- Salt 0.12g
