Squash and Rosemary Pasta Bake

Name: Squash and Rosemary Pasta Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 750 g butternut squash (peeled, seeds removed and chopped into 2cm cubes); 2 large onions (peeled and sliced); 2 tablespoons olive oil; 40 g fresh white breadcrumbs; 2 sprigs fresh rosemary (leaves removed); 15 g parmesan cheese (freshly grated); 250 ml vegetable stock (boiling); good grating nutmeg; 300 g penne; green salad, to serve

Submitted by cakeinmyface

"From Sainsbury’s try something new winter edition 2009, to make slimming world friendly replace oil with low fat cooking spray, and leave out breadcrumbs and count the parmesan as a healthy extra"

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Ready In:: 40mins
Ingredients:: 10
Serves:: 4

ingredients

750 g butternut squash (peeled, seeds removed and chopped into 2cm cubes)
2 large onions (peeled and sliced)
2 tablespoons olive oil
40 g fresh white breadcrumbs
2 sprigs fresh rosemary (leaves removed)
15 g parmesan cheese (freshly grated)
250 ml vegetable stock (boiling)
good grating nutmeg
300 g penne
green salad, to serve

directions

Preheat oven to gas mark 7, place squash and onion on 2 separate baking trays season and toss each with 1 tablespoon of olive oil roast for 20mins turning halfway through.
Meanwhile mix together the breadcrumbs rosemary leaves and parmesan to make the topping.
Place half of the roasted veg in a food processor along with stock and nutmeg. Season and blend.
Cook pasta according to instructions, stir through squash sauce and remaining roasted veg, tip into a 1.5 litres oven proof dish and sprinkle over breadcrumb mix.
Place under grill on high until lightly golden, serve with a green salad.