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  • 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

Nutrition:

  • kcal474
  • fat16g
  • carbs73.2g
  • fibre5.3g
  • protein14g
  • salt0.12g

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.

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