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Cheat's squash pasta
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Total Time:
1 hour 40 minutes
🍝 Quick and easy family favorite: silky pasta with crispy roasted squash topping. Prep ahead for a speedy and satisfying dinner.
Ingredients:
  • 1 butternut squash (1.2kg)
  • 1 ciabatta roll (85g)
  • ½ a bunch of fresh thyme or rosemary (15g)
  • 1 clove of garlic
  • olive oil
  • 500 g fresh lasagne sheets
  • 50 g Parmesan cheese plus extra to serve
  • extra virgin olive oil
  • chilli oil optional
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4. - Pierce a 1.2kg butternut squash all over with a sharp knife and roast for 1 hour 40 minutes until tender. Let it cool. - Tear apart an 85g ciabatta roll and blend it in a food processor with ¼ bunch of fresh rosemary or thyme, 1 clove of garlic, and 1 tablespoon of olive oil to make breadcrumbs. Cook in a frying pan until golden and crisp, then transfer to a bowl. - Cut 500g fresh lasagne sheets into ½cm strips. - In the same pan, sauté half of the roasted butternut squash with herbs. Add the pasta, 800ml boiling water, and cook for 4 minutes until pasta is tender and liquid is absorbed. - Grate 50g Parmesan and toss into the pasta with 1 tablespoon extra virgin olive oil. Season with salt and pepper. - Divide the pasta onto plates, top with crispy breadcrumbs, more Parmesan, and a drizzle of chili oil if desired. Enjoy!

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