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Ingredients
500g Essential Butternut Squash, peeled, deseeded and cut into 2cm cubes
3 clove/s garlic, sliced
3 tbsp Essential Olive Oil
10 sage leaves, finely shredded
400g can Essential Cannellini Beans, drained and rinsed
360g Essential Penne
30g Essential Parmigiano Reggiano DOP, finely grated, plus extra to serve, if liked
Method
Preheat the oven to 200ºC, gas mark 6. Toss
the squash and garlic with 2 tbsp oil in a large
roasting tin. Season and roast for 30 minutes,
stirring halfway. With 10 minutes of cooking
time to go, stir in the sage and cannellini beans
and continue to roast.
Just before you add the sage and beans to
the roasting tray, bring a large pan of salted
water to the boil. Cook the penne according
to pack instructions, then drain, reserving a
cupful of the cooking water.
Remove the roasting tray from the oven.
With the back of a fork or a potato masher,
roughly crush ½ the squash and beans. Add
100-200ml of the pasta cooking water to the
roasting tin, with the pasta and the cheese.
Toss together, then serve with more parmesan,
if liked.
Cook’s tip
You can swap the Parmigiano Reggiano for a vegan alternative. Save some chopping and peeling by using a 500g pack of frozen Cooks’ Ingredients Butternut Vine Squash Cubes – it’s prepared for you.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,211kJ/ 525kcals
Fat
14g
Saturated Fat
3.2g
Carbohydrates
77g
Sugars
6.3g
Fibre
8.3g
Protein
17g
Salt
0.2g
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