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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The cheese complements the sweet roasted squash. Ingredients:
2 lbs butternut squash, peeled, deseeded, and cubed |
2 red onions, roughly chopped |
2 garlic cloves, crushed |
2 1/2 tablespoons olive oil, for drizzling |
2 tablespoons balsamic vinegar |
1 pinch salt |
1 pinch black pepper, freshly ground |
1 1/4 lbs dry penne pasta |
5 ounces gruyere cheese, grated |
6 tablespoons heavy cream |
10 sage leaves, roughly chopped |
3 ounces parmesan cheese, grated, to serve |
Directions:
1. Preheat the oven to 375°F Place the squash, onion, and garlic into a large roasting tin, drizzle well with olive oil and balsamic vinegar, and season to taste with salt and pepper. Roast for 40 minutes, or until cooked through and slightly caramelized, tossing from time to time.
2. Meanwhile, cook the pasta in a pan of salted boiling water according to the packet instructions, or until al dente, and drain. Stir the Gruyère and heavy cream into the vegetables to make a thick sauce. Add the sage leaves.
3. Pour the sauce over the pasta with a drizzle of olive oil. Serve sprinkled with grated Parmesan.
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