Butternut Squash Tortiglioni

Name: Butternut Squash Tortiglioni
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 small butternut squash, peeled cut into small cubes; 4 cloves garlic; 2 teaspoons dried basil or sage; 2 tablespoons olive oil; 2 handfuls grated cheddar; 4 portions Tortiglioni pasta; Half a broccoli cut into small florets; Half a cauliflower cut into small florets; 2 tablespoons sour cream; 1 teaspoon dried chilli flakes; to taste Sea salt flakes; to taste Pepper; 1 Large knob of butter

nicoleallegriUK @cook_4950375

Butternut Squash Tortiglioni

nicoleallegriUK @cook_4950375

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Ingredients

45 mins

4 servings

1small butternut squash, peeled cut into small cubes
4 clovesgarlic
2 teaspoonsdried basil or sage
2 tablespoonsolive oil
2 handfulsgrated cheddar
4 portionsTortiglioni pasta
Halfa broccoli cut into small florets
Halfa cauliflower cut into small florets
2 tablespoonssour cream
1 teaspoondried chilli flakes
to tasteSea salt flakes
to tastePepper
1Large knob of butter

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Steps

45 mins

1

Preheat oven 180 degrees C fan oven
2

Mix the butternut, whole unpeeled garlic cloves, olive oil, 1 tablespoon sea salt flakes, basil and pepper to taste. Put in the oven for 20 minutes.
3

After 20 mins, turn the butternut, put back in the oven then put the pasta on to boil.
4

Put the broccoli and cauliflower in with the pasta when there is 8 mins left to cook.
5

Once the pasta is cooked, drain, melt in the butter and mix in all other ingredients, squeezing the roasted garlic out of its skin into the mixture.

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Cooksnaps

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nicoleallegriUK @cook_4950375

on June 12, 2016 18:47

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