Roasted squash and ricotta penne
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 750g butternut squash, cubed
- 2 sprigs rosemary, chopped
- 2 red chillies, finely chopped
- 4 tbsp olive oil
- ½ × 250g tub ricotta
- 300g penne, cooked following packet instructions
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6 and roast the squash, herbs and chilli for about 20 minutes until tender. Toss the cooked penne with the cooked squash and dot with ricotta before serving.
