Serves: 1

Tagliatelle with Roasted Butternut Squash

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Butternut tagliatelle lg thumb

Tagliatelle with Roasted Butternut Squash

Try this fantastic recipe for butternut squash tagliatelle. A great Autumn recipe that’s filling, healthy but satisfying and tasty too.

  • 300g/10oz butternut squash (peeled weight)
  • 85g/3oz shallots (cut in chunks)
  • Spray oil
  • Salt
  • Pepper
  • 1 rounded tsp brown sugar
  • 2 tsp butter
  • 1 tsp chopped fresh thyme leaves
  • 175g/6oz tagliatelle
  • 2 tsp grated parmesan cheese
  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.