Golden squash and chickpea pasta
Hello autumn! I am a big fan of this time of year, not least because of all the comforting dishes we turn to in the darker/colder months. I still want comforting food to be nutritionally balanced and I want to get as many fresh ingredients as I can into our meals throughout the week. This pasta does all that and more.
Ingredients
- 1 whole butternut squash
- 6 cloves garlic
- Drizzle of Olive oil
- A few sprigs of Rosemary
- A small bunch of thyme
- Glug of extra virgin olive oil
- salt and pepper
- 1 tin of chickpeas
- 1 tbsp chilli oil
- 150 penne pasta dried weight
- Grana Padano to taste (you can also use Parmasan or Pecorino Romano)
Instructions
- Peel and chopped your squash into chunky cubes and add it to a roasting tin. preheat oven to 170ºC fan (GM 5)
- Take the tip off your garlic cloves (so that they fall from the skin during roasting) and add to the squash
- Add the sprigs of rosemary and the leaves from your thyme to the squash
- cover with extra virgin olive oil season with salt and pepper then roast on 170°fan for 25 mins
- Drain a tin of chickpeas and add to the roasted squash which should be soft and starting to brown.
- Add chilli oil. Give it all a good mix then move it back to the oven for 10-15 minutes (until golden and brown) turn the temperature up to 190°fan (GM 6/7) for this last bit.
- Meanwhile cook your pasta, drain then quickly remove the squash from the oven. Season to taste, mix through your freshly drained pasta, grate your cheese and serve straight away.