Roasted squash, almond and onion tagliatelle recipe

26 ratings Rate
  • Serves 4
  • 45mins
  • 520 calories / serving
  • Healthy
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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. 4 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.

  • 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
  • 4tbsp olive oil
  • 2tbsp balsamic vinegar
  • few sprigs thyme, leaves picked
  • 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


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