Butternut squash pasta bake (V)
Cake and Whisky
No-nonsense, nutrient-packed, warm and comforting all at once, this gourd-geous butternut squash pasta bake is the ultimate seasonal dinner!
- half a butternut squash, guts and seeds removed, then roughly diced
- 1 big handful (about 12) cherry tomatoes (halved)
- 2 big handfuls baby spinach leaves (about 100g)
- 1 large shallot, sliced lengthwise
- 100g g macaroni or other short dry pasta, cooked according to packaging instructions
- 1 ball mozzarella (shredded)
- a few sprigs of fresh sage
- 150mL l vegetable stock
- olive oil ((divided))
- 1 tsp smoked paprika
- 0.5 tsp nigella seeds
- salt, pepper
- Pre-heat the oven to 180°C (gas mark 6).
- In a large bowl, mix together the butternut cubes, smoked paprika, 1 tbsp olive oil and a good pinch of salt. Spread onto a baking-paper lined tray and bake for about 40 min or until the squash is well roasted but not burnt.
- In a large oven-proof saucepan (metal or cast iron work well), heat up 1 tbsp olive oil. Add in the chopped shallot and cook for a few minutes. Add the cherry tomatoes and spinach, season and cook for another couple of minutes, then add the stock, cooked pasta and roasted butternut squash. Cook for 5 more minutes then turn off the heat.
- Sprinkle with the nigella seeds and shredded mozzarella, then carefully transfer the pan to the oven and cooked for 10 minutes or until the cheese is melted and slightly browned.
- In the meantime, fry the sage leaves in a small saucepan with 1 tbsp olive oil. Transfer to a paper towel, then sprinkle on top of the dish and serve immediately with a non-compulsory-but-highly-recommended classic autumn movie on the side!