Meals and Courses

Pasta with Seafood and Roasted Butternut Squash

cook 30 mins
  • 400 g (13 oz) butternut squash, peeled, deseeded and cubed
  • 2 tablespoons olive oil
  • 400 g (13 oz) tripoline pasta
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded if liked, and finely chopped
  • 75 ml (3 fl oz) dry white wine
  • 500 g (1 lb) mussels, debearded and cleaned
  • salt and pepper
  • chopped coriander leaves, to garnish
  • Toss the butternut squash in 1 tablespoon of the oil in a roasting tin and season well. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Turn over and cook for a further 10 minutes or until soft and lightly browned.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
  • Heat the remaining oil in another large saucepan, add the onion, garlic and chilli and cook for a couple of minutes until softened. Pour over the wine and bring to the boil. Reduce the heat and simmer for 1–2 minutes. Add the mussels, cover with a lid and cook for 5 minutes until the mussels have opened. Discard any that remain closed.
  • Drain the pasta and return to the pan. Stir in the butternut squash and mussels with all the cooking juices. Season well.
  • Spoon into serving bowls and serve sprinkled with the coriander.
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