Butternut squash pasta bake

Butternut squash pasta bake

A new way to cook pasta for all the family.

By , 21 September 2015

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Butternut squash pasta bake
  • 30 Mins

  • Serves: 4

  • Price: £2.00 per serving

Nutritional Info
Each 628g serving contains
  • Energy

    2860KJ

    683KCAL

    34%
  • Fat

    26.1g

    high

    37%
  • Saturates

    11.8g

    high

    59%
  • Sugars

    14.8g

    low

    16%
  • Salt

    4.2g

    high

    69%
of your reference intake.
Typical energy values per 100g: 455kJ/109kcal.
Ingredients
  • 1 small butternut squash, peeled and cubed
  • 350g Asda Fresh Penne Pasta
  • 160g bag baby leaf spinach
  • 2 x 500g jars Asda Chickpea and Spinach Sauce
  • 150g Rosenborg Danish Blue, crumbled
  • 75g Asda Mature Cheddar, grated
  • 75g Asda Fresh Breadcrumbs
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Heat two pans of water until boiling. Add the squash to one, bring back to the boil and simmer for 8-1 0 minutes. Drain.

  • Add the pasta to the other pan, bring back to the boil and simmer for 6 minutes. Drain.

  • Stir-fry the spinach for a couple of minutes or until it wilts. Put the squash and spinach in an ovenproof dish.

  • Meanwhile, put the sauce and pasta in a pan. Heat until boiling, remove from the heat and stir in the Danish blue.

  • Pour over the squash and spinach. Sprinkle with the Cheddar and breadcrumbs. Cook in the oven for 10-15 minutes or until the top is crisp and golden.