Creamy Chilli Butternut Squash |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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:
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:
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.
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