Roasted Butternut Squash Pasta

Butternut squash pasta is a delightful supper dish where butternut squash is roasted in the oven with onions, garlic, olive oil and topped with a red pepper sage butter. How simple and delicious is that. Enjoy.

30 minutes

45 minutes +

180ºC

Ingredients

Veggies For Roasting
1 medium butternut squash

- peeled, seeds removed and cut into bit sized pieces
1 red onion

- roughly chopped
Extra virgin olive oil

- for roasting drizzle
Red Pepper Sage Butter
1 red pepper

- core/seeds removed, thinly sliced
1-2 garlic cloves

- roughly chopped
A handful of fresh sage leaves
Generous 50g butter
Pasta
300g Orecchiette pasta

- or any shaped pasta of your choice
Garnish
Plenty of freshly grated parmesan cheese

Instructions

Prepare vegetables for roasting:
01 Wash, peel, core and dice the butternut squash. Roughly chop the onion. Roughly chop garlic.
Roast vegetables 180ºC oven:
02 Using a large oven proof pan place the butternut pieces and chopped onion. Drizzle extra virgin olive oil all over these ingredients. Season and roast in the oven for 40-45 minutes until the vegetables are soft and caramelised. When cooked keep to one side.
Meanwhile cook pasta:
03 Cook the pasta in plenty of lightly salted water until al dente, drain reserving a ladle of pasta water for later.
Make red pepper sage butter:
04 When vegetables are roasted, it is now time to make the sage red pepper butter. Using a medium sized pan melt butter, add red pepper slices and sage leaves, stirring continually. Cook well allowing the butter to colour slightly. Turn off the heat and set aside.
Assemble:
05 Using the same pan the vegetables were roasted in, add the cooked pasta with a ladle of pasta water and top with the hot red pepper sage butter you set aside. Gently mix well.
Serve:
06 Take to the table hot with freshly grated parmesan.