BUTTERNUT SQUASH & GOAT'S CHEESE SPAGHETTI

Butternut squash & goat's cheese spaghetti image

Roast squash with garlic until caramelised, then toss with pasta, sage and crumbled goat's cheese for an easy weeknight dinner

Provided by Katy Gilhooly

Time 50m

Number Of Ingredients 7

Ingredients

1 garlic bulb
1 tbsp olive oil
1 large butternut squash , peeled, deseeded and cut into small cubes
350g spaghetti or linguine
small bunch sage , leaves only
100g goat's cheese , crumbled
50g toasted pine nuts

Steps:

Heat oven to 200C/180C fan/gas 6. Cut off the top third of the garlic bulb and discard. Drizzle the garlic with ½ tsp of the oil, season, then wrap in foil. Toss the squash with the remaining oil and some seasoning, then spread over a large, shallow baking tray. Add the garlic parcel to the tray and roast for 30 mins or until the squash is soft and starting to caramelise.
After 20 mins roasting time, boil the pasta following pack instructions. When the squash is ready, unwrap the garlic and carefully squeeze out the soft cloves. Drain the pasta, toss with the squash, garlic, sage and goat's cheese. Sprinkle over the pine nuts and serve.

Nutrition Facts : Calories 605 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium