Pasta with roasted butternut squash

Serves: 4

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 1  butternut squash, halved, peeled and roughly chopped
• 1 tablespoon(s) olive oil
• zest of 1 lemon
• 350g/12oz pasta, penne or trottole
• 2-3tbsp crème fraîche
• 75g/3oz Parmesan, grated
• fresh basil leaves, torn

Method

1. Preheat oven to gas mark 6/200°C (190°C in a fan oven). In a roasting pan, add butternut squash, drizzle with olive oil and add lemon zest. Sprinkle with sea salt and freshly ground black pepper. Pop in oven and cook for about 20 mins, till edges just begin to char.
2. In a large pan of boiling, salted water, cook pasta, drain and tip back into pan with a little of the cooking water. Toss with the roasted squash, then stir through crème fraîche. Now add Parmesan and more black pepper if needed, and stir through fresh basil to serve.
3. COOK'S TIP To keep the squash fairly firm, chop the pieces quite big, because they shrink when roasting.

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