Ingredients:
1 butternut squash
1 large red onions
2 courgettes
10 pieces sun-dried tomatoes
1 tablespoon olive oil
1 tablespoon chili oil
2 tablespoons fresh basil ( or 2 tsp pesto)
2 tablespoons pine nuts
salt and black pepper
200 g penne, cooked
2 tablespoons creme fraiche
fresh parmesan cheese
Directions:
Chop the squash into 2cm cubes having peeled & removed the seeds.
Roughly chop the onion & other vegetables.
Heat the oil & chilli oil in a roasting tin for 10 mins at 200 degrees centigrade/400 F/Gas mark 6.
Remove tin & keep warm on hob then add the squash & onion & stir to coat in oil.
Return tin to oven for 10 minutes.
Add the courgette & roast for another 10 minutes.
Add the sun dried tomatoes & roast for a further 15 minutes or until squash is soft & onions browned.
Place tin back on hob & add the basil, pine kernels & penne then season to taste & mix.
Add the creme fraiche & mix again.
Serve with freshly grated parmesan.
Servings: 2-4
Time preparation: 15 min.
Time total: 60 min.