Creamy Chilli Butternut Squash Recipe

Name: Creamy Chilli Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 butternut squash, 1 large red onion, 2 courgettes, 10 pieces sun-dried tomatoes, and more.

Yes, Creamy Chilli Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Chilli Butternut Squash

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