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Butternut squash & goat’s cheese spaghetti

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

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 605
  • Carbohydrates 80
  • Saturated Fat 6
  • Sugar 11
  • Protein 22
  • Fat 20
  • Fibre 8
  • Salt 0.5

Nutrition per serving

  • Calories 605
  • Carbohydrates 80
  • Saturated Fat 6
  • Sugar 11
  • Protein 22
  • Fat 20
  • Fibre 8
  • Salt 0.5

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

  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.

  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.

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