Roast squash, sage and hazelnut orecchiette
- Published: 5 Jan 16
- Updated: 18 Mar 24
A bowl of pasta with the colours and flavours of autumn- squash, hazelnut and sage work wonders in this hearty recipe.
Advertisement
Ingredients
- 1 medium squash
- Olive oil
- Small bunch of fresh sage leaves
- 75g roughly chopped hazelnuts
- 400g orecchiette or other small pasta shape
- 2-3tbsp good quality balsamic vinegar or glaze
- Grated parmesan or vegetarian alternative
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Heat the oven to 200°C/180°C fan/gas 6. Chop and deseed the squash, cut into small chunks, then toss with a good glug of olive oil in a large baking tray and season. Roast for 40 minutes or until browned and tender, adding a the sage leaves and hazelnuts for the last 5-6 minutes.
- Around 10 minutes before the end of the cooking time, put the pasta on to boil in plenty of well salted water. When the pasta is al dente, drain and transfer to a large mixing bowl.
- Toss the squash mixture through the pasta along with the balsamic vinegar and a generous amount of seasoning. Stir through a glug of extra-virgin olive oil, divide among bowls, then top with parmesan (or a vegetarian alternative) and serve.
Recipe continues after advertising
Advertisement
- Recipe from October 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 745kcals
- Fat
- 27.9g (4.7g saturated)
- Protein
- 22.1g
- Carbohydrates
- 95.4g (15.3g sugars)
- Fibre
- 11.6g
- Salt
- 0.2g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter