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Creamy Chilli Butternut Squash Recipe

Creamy Chilli Butternut Squash Recipe

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Ingredients:

Serving

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	189.61 Kcal (794 kJ)
Calories from fat	109.11 Kcal
		% Daily Value*
Total Fat	12.12g	19%
Cholesterol	2.22mg	1%
Sodium	18.87mg	1%
Potassium	378.42mg	8%
Total Carbs	16.26g	5%
Sugars	5.42g	22%
Dietary Fiber	4.25g	17%
Protein	4.35g	9%
Vitamin C	12.2mg	20%
Vitamin A	0.4mg	12%
Iron	1.1mg	6%
Calcium	39.2mg	4%

Amount Per 100 g
Calories	128.42 Kcal (538 kJ)
Calories from fat	73.9 Kcal
		% Daily Value*
Total Fat	8.21g	19%
Cholesterol	1.5mg	1%
Sodium	12.78mg	1%
Potassium	256.3mg	8%
Total Carbs	11.01g	5%
Sugars	3.67g	22%
Dietary Fiber	2.88g	17%
Protein	2.95g	9%
Vitamin C	8.3mg	20%
Vitamin A	0.2mg	12%
Iron	0.7mg	6%
Calcium	26.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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