Roasted Butternut Squash Pasta with Sage & Red Onions

Roasting the squash first makes it deliciously ozzie and extra tasty - making this a full on flavour packed pasta dish that everyone will love!

What you will need:

Serves 4 - 6 

1 Butternut Squash, deseeded, peeled and cut into rough slices / wedges ( you can leave the skin on for added goodness and zero waste, just wash it first!) 

1 handful of spinach leaves washed dried and shredded

500g of dried pasta - we love these giant shells

3 red onions, peeled and sliced into wedges

4 garlic cloves finely sliced

8 fresh sage leaves stalks removed and finely sliced 

Olive Oil

Good pinch of salt & pepper to season

Juice of 1/2 lemon

A large spoon of Nush cream cheese - this is optional.

1 chilli, deseeded & finely chopped 

Let's Cook

1. Pre-heat your oven to 180c / 360f / gas mark 4.

2. Peel and chop the butternut squash and red onions - pop them in an oven proof baking dish along with your chopped garlic, chilli & herbs. 

3.Add a good drizzle of olive oil over the veggies, season with salt & pepper them give it a good mix.

4. Pop the tray in to the oven for 35 - 40mins mins or until the veggies cooked, golden brown and slightly sticky and gooey. 

5. Whilst the butternut is roasting, cook the pasta following instructions on the packet. Ideally, you want the pasta to be a little firm.

6. Remove your butternut squash & veggies from the oven and add your chopped washed spinach into the same roasting dish or pan.

Add your cooked pasta into the same dish. Stir in the spinach into the hot garlicky butternut so it softens and wilts down.

Give it a good season with a pinch of salt and pepper.

Stir in a spoonful of cream cheese or creme fraiche (optional)

Gently toss everything together so all the pasta is coated with the delicious roasted squash mixture. 

Finish with a squeeze of lemon and chopped fresh chilli for an extra kick.

Enjoy!