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Showing items 1 to 3 of 3

A casserole dish serving vegetarian squash quesadillas
Squash quesadillas
A star rating of 4.3 out of 5.16 ratings

Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal

A dish serving squash & lentil salad
Squash & lentil salad
A star rating of 4.4 out of 5.8 ratings

Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. It's easy to make, with just a few ingredients

Microwave butternut squash risotto
Microwave butternut squash risotto
A star rating of 4.3 out of 5.28 ratings

Make this easy risotto in the microwave to feed the family – it's a good source of vitamin C, counts as one of your 5-a-day and it's ready in under 30 minutes

Nutrition: Per serving

  • kcal441
    low
  • fat11g
  • saturates2g
  • carbs71g
  • sugars5g
  • fibre6g
  • protein12g
  • salt0g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35-40 mins until soft. Season.

  • step 2

    Cook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.

Recipe from Good Food magazine, October 2017

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Comments, questions and tips (6)

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Overall rating

A star rating of 3.1 out of 5.19 ratings
dorothyr avatar

dorothyr

A star rating of 4 out of 5.

I rather liked this recipe though my husband felt it was a bit bland. I'll fiddle about with it next time - I am definitely going to make it again.

Tom Smith 12 avatar

Tom Smith 12

A star rating of 4 out of 5.

I read the comments saying this was bland so I fiddled with a recipe a bit. I chopped the squash up quite thinly so it wouldn't take too long to roast next to the garlic; someone said their garlic burned. Also a nice easy flavour improvement was to add some finely chopped sage and basil to the last…

Homemadehollyfood

A star rating of 4 out of 5.

So I read the reviews before making this. I roasted 2 butternut squash and wrapped half a bulb of garlic in tin foil and roasted that too. Once ready I popped in the food processor with 300ml of chicken stock, about 50g of Parmesan, knob of butter and plenty of black pepper, and a little salt, I…

samGeek

A star rating of 1 out of 5.

Made this last night for me and the children (ages 8,6 & 6). They hated it. I found it edible but not much more. I'm a big butternut squash fan, particularly roast butternut squash, but this didn't do the squash justice at all. It was bland, the peeled garlic cooked for 30 minutes-plus was…

Frantic Flapjack

A star rating of 2 out of 5.

This recipe is never going to work as it is. I tweaked it a bit but it wasn't entirely acceptable. First of all, I cooked the pasta in vegetable stock to add some flavour so it was 400ml of stock rather than water. 400ml was far too much and I ended up making a soup rather than a pasta sauce. I…

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