Roasted Butternut Squash, Tomato & Walnut Penne Pasta Recipe

Roasted Butternut Squash Pasta Recipe

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.

Recipe below!

Roasted Butternut Squash Pasta RecipeRoasted Butternut Squash Pasta Recipe

Serves 4

Prep 15 mins

1 hour cook time

Ingredients

500g butternut squash, peeled and cut into cubes

Nutmeg grated

100g yellow or plum tomatoes, cut in half

250g penne pasta

3 tbsp greek yoghurt

2 handfuls baby spinach

50g walnuts

Shavings of Parmesan

greek basil to garnish

Olive oil

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!

 

 

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