Pasta with Roasted Butternut Squash and Sage RecipeOrigin: America Period: Traditional |
Ingredients:
450g butternut or acorn squash, peeled and cut into 3cm squares (about 6mm thick) 
Pasta with Roasted Butternut Squash and Sage Preparation:Method:Combine the squash, onion, sage, thyme and oil in a bowl. Season with salt and black pepper then spread in an even layer on a baking tray and place in an oven pre-heated to 210°C. Roast for about 20 minutes, stirring once half way through. About 5 minutes before the vegetables are done add the bacon. Meanwhile, cook the pasta in a pan of lightly-salted water for about 10 minutes (or as directed on the packet). Drain the pasta, return to the pan and add the roast vegetables, tomatoes and olives. Toss to combine then turn into a warmed serving plate. Garnish with the grated Parmesan cheese and serve. |
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