Creamy Chilli Butternut Squash

"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"
 
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Ready In:
1hr
Ingredients:
12
Serves:
2-4
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ingredients

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directions

  • 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.

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Reviews

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