500 g (1 lb) ready-prepared butternut squash cubes or wedges
200 g (7 oz) green pesto
Bring a large saucepan of lightly salted water to the boil and cook the penne for 3 minutes or until just tender. Drain, return to the pan and toss with 1 tablespoon of the olive oil.
Meanwhile, melt the butter with the remaining tablespoon of oil in a large, heavy-based frying pan or wok and cook the squash over a medium heat, turning frequently, for 7–8 minutes until softened and golden, covering for the final 3 minutes of cooking to enable the steam to cook the squash.
Add the pasta and pesto to the squash and toss all the ingredients together for 1 minute to heat through. Serve in warmed serving bowls.