Butternut squash pasta
petty
People: 1
45 min

Ingredients

150 grams
Butternut Squash
45 grams
Parmesan Cheese
60 grams
Pasta
2 tbsp
Pesto
2 tbsp
Pumpkin Seeds
50 ml
Stock

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Prep

  1. Wash, peel and cut your Butternut Squash. All ingredients should have a similar size and shape.
  2. Grate or slice your Parmesan Cheese.

Heating Steps

  1. Spread the butternut squash evenly on an oven tray and splash with oil. Add salt, pepper and your boost if any. Set the oven to 200°C/400°F and roast for 30 minutes.
  2. Toast Pumpkin Seeds on a hot and dry pan. Then remove from pan.
  3. Boil pasta according to the instructions on the package and save a bit of the pasta water when draining.
  4. Mix Green Pesto and Vegetable Stock together in a bowl, then pour into your pan.
  5. Add the pasta water to your frying pan to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add the cooked pasta to your pan and mix evenly.
  2. Add Parmesan Cheese and Pumpkin Seeds on top.