Miguel-barclay butternut-squash-tagliatelle

Miguel Barclay’s butternut squash tagliatelle

Butternut squash turns so thick and creamy when oven baked that you can get away with using it as the only additional ingredient in a pasta

By , 17 May 2017

(59 votes)

Miguel Barclay’s butternut squash tagliatelle
  • 55 Mins

  • Serves: 1

Nutritional Info
Each 376g serving contains
  • Energy

    1589KJ

    380KCAL

    19%
  • Fat

    4.5g

    low

    6%
  • Saturates

    0.8g

    low

    4%
  • Sugars

    10.2g

    low

    11%
  • Salt

    0.04g

    low

    1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 423kJ/101kcal.
Ingredients
  • ¼ butternut squash, peeled and roughly chopped
  • 1tsp olive oil
  • Ground black pepper
  • 75g dried tagliatelle pasta
Method
  • Preheat your oven to 190C/170C fan/gas 5.

  • Bake the butternut squash in an ovenproof dish with the oil and pepper for 40mins until soft and gooey.

  • When the butternut squash is cooked, cook the pasta according to packet instructions until al dente.

  • Meanwhile, transfer the butternut squash to a frying pan over a medium heat, then mash it with the back of a fork. Drain the pasta, add it to the pan and mix everything together to form a rich and luxurious coated pasta.