Creamy Chilli Butternut Squash

Total Time
1hr
Prep 15 mins
Cook 45 mins

This is a really filling main dish which is a good way of persuading vegphobics to eat more of them without noticing! I've described it as it was given to me however I prefer to use 120g brown rice (enough for 2 people) rather than pasta & to make it lower fat I swap the creme fraiche for fat free greek yoghurt although add it a tiny bit at a time to prevent curdling. Either way it makes two giant servings (we are greedy!) or 4 average

Ingredients Nutrition

Directions

  1. Chop the squash into 2cm cubes having peeled & removed the seeds.
  2. Roughly chop the onion & other vegetables.
  3. Heat the oil & chilli oil in a roasting tin for 10 mins at 200 degrees centigrade/400 F/Gas mark 6.
  4. Remove tin & keep warm on hob then add the squash & onion & stir to coat in oil.
  5. Return tin to oven for 10 minutes.
  6. Add the courgette & roast for another 10 minutes.
  7. Add the sun dried tomatoes & roast for a further 15 minutes or until squash is soft & onions browned.
  8. Place tin back on hob & add the basil, pine kernels & penne then season to taste & mix.
  9. Add the creme fraiche & mix again.
  10. Serve with freshly grated parmesan.

Reviews

(1)
Most Helpful

Mmmm this was delicious! I'll definitely be making this again - I used rice this time but will try pasta next time.

Karen Pea August 06, 2006

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