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Nutrition: per serving

  • kcal572
  • fat13.8g
  • saturates7.6g
  • carbs102g
  • sugars0g
  • fibre9.2g
  • protein16.7g
  • salt0.16g
    low

Method

  • step 1

    Preheat the oven to 200C/gas 6/fan 180C. Peel and deseed the squash, then cut it into mouthful-sized chunks and tip into a roasting tin. Peel the onions, leaving the root intact. Then cut each, through the root, into eight wedges and put them in the tin.

  • step 2

    Add the garlic to the tin with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening. Roast for 30-35 minutes, until everything has browned nicely.

  • step 3

    Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet. Drain the pasta, reserving about 4 tbsp of the cooking water. Remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly. Tip in the pasta and toss well. Serve with a sprinkling of freshly grated parmesan.

Recipe from Good Food magazine, February 2003

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Comments, questions and tips (20)

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Overall rating

A star rating of 4.2 out of 5.18 ratings

lincolncityfc12EW9rS1qA

Made this, however added some sage, thyme and rosemary before roasting the veg. Plenty of s and p at each stage too. And I stirred the parmesan through the sauce rather than just leaving on top.

Also the squash will not cook in that time unless its been blanched prepare for an extra 20 mins or so…

blackbird17 avatar

blackbird17

I make this often, it’s a firm favourite. One thing however, don’t slice the garlic before roasting it. It just goes hard and burns. Put the cloves in whole and before you add the pasta and creme fraiche just squish them with a fork.

karenlmcgrath

A star rating of 5 out of 5.

Delicious. I used cream cheese instead of creme fraiche and added some cubed feta. Definitely make again soon

Katrina Daoud avatar

Katrina Daoud

A star rating of 3 out of 5.

It actually tasted better than I thought it might after reading the reviews. The butternut squash, garlic, and red onion give it enough flavour that the creme fraiche is really only meant to be a base to mix it all together.

I used frozen butternut squash and it tastes an extra 10 or so minutes to…

Vegirl

A star rating of 5 out of 5.

This was so much better than l expected. The only thing l did differently was to add a few chili flakes when l roasted the veg. The secret is to season really well and a little more heavily than you think you need. Beautiful and very simple.

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