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Roast squash, sage and hazelnut orecchiette

Name: Roast squash, sage and hazelnut orecchiette
Yield: Serves 4
Cuisine: Mediterranean recipes
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

Easy
October 2015

Easy
October 2015

Test kitchen approved

Serves 4
Hands-on time 25 min, oven time 40 min

A bowl of pasta with the colours and flavours of autumn- squash, hazelnut and sage work wonders in this hearty recipe.

Vegetarian recipes

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

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

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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

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.