Roasted squash & ricotta penne

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• Gareb

  12 September 2010

  Gareb commented on this recipe

  Really easy, yummy recipe - very quick (apart from cubing the squash!) Couldn't really taste the rosemary - so if you like rosemary put plenty in there. Could easily add other favourite things too - onions/mushrooms etc, very versatile.

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• Gareb

  12 September 2010

  Gareb rated this recipe

  

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• Lhea

  10 February 2011

  Lhea rated and commented on this recipe

  

  roasting the butternut squash makes it quite sweet...adding the ricotta gives the over all taste of the dish a bit deserty! It wasnt for me.

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Ingredients

• 750g butternut squash , cubed
• 2 sprigs rosemary , chopped
• 2 red chilli , finely chopped
• 4 tbsp olive oil
• 300g penne , cooked following packet instructions
• ½ x 250g tub ricotta

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 750g butternut squash , cubed
• 2 sprigs rosemary , chopped
• 2 red chilli , finely chopped
• 4 tbsp olive oil
• 300g penne , cooked following packet instructions
• ½ x 250g tub ricotta

Per serving

474 kcalories, protein 14.0g, carbohydrate 73.2g, fat 16.0 g, saturated fat 3.9g, fibre 5.3g, salt 0.12 g

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