Recipe by DomesticLou
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
- 1 butternut squash
- 1 large red onion
- 2 courgettes
- 10 pieces sun-dried tomatoes
- 1 tablespoon olive oil
- 1 tablespoon chili oil
- 2 tablespoons fresh basil (or 2 tsp pesto)
- 2 tablespoons pine nuts
- salt and black pepper
- 200 g penne, cooked
- 2 tablespoons creme fraiche
- fresh parmesan cheese
Directions See How It's Made
- Chop the squash into 2cm cubes having peeled & removed the seeds.
- Roughly chop the onion & other vegetables.
- Heat the oil & chilli oil in a roasting tin for 10 mins at 200 degrees centigrade/400 F/Gas mark 6.
- Remove tin & keep warm on hob then add the squash & onion & stir to coat in oil.
- Return tin to oven for 10 minutes.
- Add the courgette & roast for another 10 minutes.
- Add the sun dried tomatoes & roast for a further 15 minutes or until squash is soft & onions browned.
- Place tin back on hob & add the basil, pine kernels & penne then season to taste & mix.
- Add the creme fraiche & mix again.
- Serve with freshly grated parmesan.