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Roasted squash, almond and onion tagliatelle recipe

31 ratings

A healthy pasta dish that plays with autumnal flavours. Think butternut squash, onion, herbs and almonds nestled among silky tagliatelle pasta ribbons and topped with parmesan shavings, if you like. See method

Serves 4
45mins
520 calories / serving
Healthy

Ingredients

1 small butternut squash, around 875g (13⁄4lb), peeled and cut into bite-size cubes
1 red onion, sliced into thin wedges
1 tsp mixed herbs
2 garlic cloves, sliced
25g (1oz) almonds, roughly chopped
200ml (7fl oz) hot vegetable stock
400g (13oz) tagliatelle
4 tbsp olive oil
2tbsp balsamic vinegar
few sprigs thyme, leaves picked

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
2185kj
520kcal 26%
Fat
18g 26%
Saturates
2g 10%
Sugars
15g 17%
Salt
0.8g 13%

of the reference intake
Carbohydrate 79.3g Protein 16g Fibre 5.5g

Method

Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Put the squash and onion in a large roasting tin. Scatter over the herbs, then drizzle over 2 tbsp of the olive oil. Season and toss everything together to coat in the oil and herbs. Roast for 30-35 minutes or until the squash is tender and just caramelised at the edges. Remove from the oven and add the garlic, almonds and stock. Give everything a good stir, then return to the oven and continue cooking for a further 10 minutes.
Meanwhile cook the pasta in a large pan of boiling, salted water according to the packet instructions. Drain, then add the pasta to the roasting tin. Combine the olive oil and the balsamic vinegar in a jug and pour over the pasta. Scatter over the thyme leaves, then gently toss everything together until combined. Spoon into bowls and serve immediately.