A new recipe!
I made this pasta for an Instagram campaign I did with Barilla pasta and whilst my insta post was sponsored this isn’t, I’m just sharing the recipe. It’s a simple dish but slow roasting the butternut squash and tomatoes, really enhance the flavours, there’s crunch from the walnuts and lots of creaminess from the greek yoghurt.
Prep 15 mins
1 hour cook time
500g butternut squash, peeled and cut into cubes
100g yellow or plum tomatoes, cut in half
250g penne pasta
3 tbsp greek yoghurt
2 handfuls baby spinach
Shavings of Parmesan
greek basil to garnish
Salt & Pepper
Pre-heat the oven to 160 degrees, place the butternut squash cubes on to a baking tray, drizzle with olive oil, salt and pepper and grate over a little nutmeg.
On a separate tray place the tomatoes, drizzle with olive oil and salt & pepper. Cook the squash for 30-40 mins and the tomatoes for 1 hour.
Cook the pasta according to the packet, drain and stir in the yoghurt, add in the baby spinach to wilt it slightly in the still hot pasta, season well. Add in the butternut squash and stir thoroughly. Divide the pasta between four plates, add the tomatoes, walnuts and basil, finish with the Parmesan. And enjoy!