Name: Butternut squash & goat’s cheese spaghetti
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 garlic bulb; 1 tbsp olive oil; 1 large butternut squash peeled, deseeded and cut into small cubes; 350g spaghetti or linguine; small bunch sage leaves only; 100g goat's cheese crumbled; 50g toasted pine nuts

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Butternut squash & goat’s cheese spaghetti

Butternut squash & goat’s cheese spaghetti

Katy Gilhooly

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.3 out of 5.29 ratingsRate

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Roast squash with garlic until caramelised, then toss with pasta, sage and crumbled goat's cheese for an easy weeknight dinner

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 garlic bulb
1 tbsp olive oil
1 large butternut squash

peeled, deseeded and cut into small cubes
350g spaghetti

or linguine
small bunch sage

leaves only
100g goat's cheese

crumbled
50g toasted pine nuts

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Nutrition: per serving

kcal605
fat20g
saturates6g
carbs80g
sugars11g
fibre8g
protein22g
salt0.5g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Cut off the top third of the garlic bulb and discard. Drizzle the garlic with ½ tsp of the oil, season, then wrap in foil. Toss the squash with the remaining oil and some seasoning, then spread over a large, shallow baking tray. Add the garlic parcel to the tray and roast for 30 mins or until the squash is soft and starting to caramelise.
step 2

After 20 mins roasting time, boil the pasta following pack instructions. When the squash is ready, unwrap the garlic and carefully squeeze out the soft cloves. Drain the pasta, toss with the squash, garlic, sage and goat’s cheese. Sprinkle over the pine nuts and serve.

Recipe from Good Food magazine, November 2014

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A star rating of 4.3 out of 5.29 ratings

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