Butternut squash & goat’s cheese spaghetti

Butternut squash & goat’s cheese spaghetti

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(4 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 4
Roast squash with garlic until caramelised, then toss with pasta, sage and crumbled goat's cheese for an easy weeknight dinner

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal605
  • fat20g
  • saturates6g
  • carbs80g
  • sugars11g
  • fibre8g
  • protein22g
  • salt0.5g
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Ingredients

  • 1 garlic bulb
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large butternut squash, peeled, deseeded and cut into small cubes
  • 350g spaghetti or linguine
  • small bunch sage, leaves only
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 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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Comments, questions and tips

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uk2901
18th May, 2015
5.05
Nice midweek meal. Sage, pine nuts, butternut squash and goats cheese worked really well together. We added some rocket at the end too.
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