Butternut squash & goat’s cheese spaghetti

1 of 5-a-day 30-60 minutes 4 servings 800 kcal or less cheap recipes easy pasta easy recipes family meals mains vitamin c weeknight dinner winter

N/A

Source

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

Method

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.

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.