Meals and Courses

Penne with Pan-Fried Butternut Squash and Pesto

cook 10 mins
  • 500 g (1 lb) fresh penne
  • 2 tablespoons olive oil
  • 25 g (1 oz) butter
  • 500 g (1 lb) ready-prepared butternut squash cubes or wedges
  • 200 g (7 oz) green pesto
  • salt
  • 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.
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