Serves: 2

Tagliatelle with Roasted Butternut Squash

FG 13 | CC 15

Calories: 389 kcal
Butternut tagliatelle lg thumb

Method

  • 1. Pre-heat oven to 220ºC/gas mark 8.
  • 2. Cut the butternut squash into 1 cm/½ inch cubes.
  • 3. Spread out the squash and the chunks of shallot on a baking tray.
  • 4. Spray with oil, season with salt and pepper and sprinkle with the brown sugar.
  • 5. Roast in the oven about 20-25 minutes until squash and shallots are tender and golden.
  • 6. Cook the tagliatelle in lightly salted boiling water until just tender.
  • 7. Drain and divide between 2 serving dishes.
  • 8. Toss in 1 teaspoon of butter into each serving.
  • 9. Remove the squash and shallots from the oven and stir in the thyme.
  • 10. Divide the mixture between the 2 servings and top each with 1 tsp grated parmesan cheese.