Recipe

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• 1 tbsp olive oil
• 25 g butter
• 700 g butternut squash, cubed
• 1/2 tsp dried rosemary
• 175 g chestnut mushrooms, sliced
• 300 g penne pasta
• 250 g mascarpone cheese

• 1 Heat oven to 200C/400°F.
• 2 Put the oil and butter in a roasting tin and heat in the oven. Once heated add the squash and toss; add the rosemary and seasoning. Roast for 25 minutes then add the mushrooms and roast for a further 10 minutes.
• 3 Put the roasting tin on the hob. and stir in the cheese. Allow to sit and warm gently while you cook the pasta according to the packet.
• 4 Stir in the cooked pasta and eat.