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    Pasta with Roasted Squash and Shallots

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    Pasta with Roasted Squash and Shallots

    • Preparation time: 25 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 4


    • 1 small butternut squash, peeled, deseeded and cut into chunks
    • 10-12 shallots, peeled and thinly sliced
    • 5 tbsp olive oil
    • 100ml white wine
    • 2 tsp sugar
    • Salt and freshly ground pepper
    • 300g orechiette or other medium-sized pasta shape
    • 4 tbsp finely chopped parsley
    • Finely grated zest ½ lemon
    • Grated Parmesan, to serve


    1. Preheat the oven to 200°C, gas mark 6.
    2. Put the squash and shallots in a large baking dish (you want as much space for the veg as possible) and toss with the oil, wine and sugar and plenty of salt and pepper. Mix well. Roast for one hour, turning once or twice, or till the squash is soft and the shallots are caramelised and beginning to catch at the edges.
    3. Mix the chopped parsley and lemon zest together and set aside.
    4. Bring a very large pan of water to the boil, salt well, add the pasta and cook until al dente (10-15 minutes). Drain, reserving 2-3 tbsp of the cooking water, and return to the hot pan. Add the reserved cooking water, the shallots and squash with any pan juices, and half the parsley and lemon mixture and toss well. Serve straight away in warmed dishes, scattered with the remaining parsley and lemon, with more extra virgin oil to drizzle over and some grated Parmesan.

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    Drinks recommendation

    Go with a fresh-berried, cherry-fruited Beaujolais, chilled for five minutes.


    Average user rating

    2 stars