{"id":14145,"date":"2022-09-29T10:20:41","date_gmt":"2022-09-29T09:20:41","guid":{"rendered":"https:\/\/insider.fairwayfoodservice.com\/?post_type=recipe&#038;p=14145"},"modified":"2023-09-07T18:26:07","modified_gmt":"2023-09-07T17:26:07","slug":"roasted-butternut-squash-and-pesto-pasta","status":"publish","type":"recipe","link":"https:\/\/insider.thewholesalegroup.co.uk\/recipe\/roasted-butternut-squash-and-pesto-pasta\/","title":{"rendered":"Roasted Butternut Squash &#038; Pesto Pasta"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients: Serves 4<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 butternut squash (roughly 700-800g), peeled, deseeded and cut into 2cm cubes<\/li><li>3 tbsp oil<\/li><li>2 tbsp pesto (or make your own)<\/li><li>A ladle pasta water (preserved from cooking)<\/li><li>1 lemon, zested and juiced<\/li><li>1 tsp chilli flakes (optional)<\/li><li>350g pasta (casarecce or fusilli work well as they hold the sauce)<\/li><li>30g parmesan or vegetarian alternative, shaved<\/li><li>large bunch of basil<\/li><li>2 tbsp toasted pine nuts<\/li><\/ul>\n\n\n\n<div style=\"height:45px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Method:<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Coat the butternut squash cubes in olive oil and salt and pepper, and roast in the oven for 20-25 minutes in the oven at 180 degrees (fan).<\/li><li>Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water &#8211; about a ladle full.<\/li><li>Then, in a pan on a low heat, mix the pesto with the pasta, squeeze in the lemon, and add the leftover pasta water, tossing to make a sauce until all is coated.<\/li><li>Stir through the butternut squash chunks and season to taste.<\/li><li>Serve with parmesan, fresh basil and toasted pine nuts.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Serves 4 1 butternut squash (roughly 700-800g), peeled, deseeded and cut into 2cm cubes 3 tbsp oil 2 tbsp pesto (or make your own) A ladle pasta water (preserved from cooking) 1 lemon, zested and juiced 1 tsp chilli flakes (optional) 350g pasta (casarecce or fusilli work well as they hold the sauce) 30g [&hellip;]<\/p>\n","protected":false},"author":571,"featured_media":14147,"template":"","meta":[],"categories":[436,375,380],"tags":[545,567,560,573],"keydate":[670,662],"supplier_sponsor":[],"class_list":["post-14145","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-recipes-seasonal-autumn","category-recipes","category-recipes-seasonal","tag-italian","tag-menu-planning","tag-vegetables","tag-vegetarian","keydate-world-pasta-day","keydate-world-vegetarian-day"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Roasted Butternut Squash &amp; 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