Directions:
- Preheat oven to gas mark 7, place squash and onion on 2 separate baking trays season and toss each with 1 tablespoon of olive oil roast for 20mins turning halfway through.
- Meanwhile mix together the breadcrumbs rosemary leaves and parmesan to make the topping.
- Place half of the roasted veg in a food processor along with stock and nutmeg. Season and blend.
- Cook pasta according to instructions, stir through squash sauce and remaining roasted veg, tip into a 1.5 litres oven proof dish and sprinkle over breadcrumb mix.
- Place under grill on high until lightly golden, serve with a green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.95 Kcal (1201 kJ) | ||
| Calories from fat | 100.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.2g | 17% | |
|---|---|---|---|
| Cholesterol | 3.3mg | 1% | |
| Sodium | 166.13mg | 7% | |
| Potassium | 775.36mg | 16% | |
| Total Carbs | 40.06g | 13% | |
| Sugars | 9.81g | 39% | |
| Dietary Fiber | 8.37g | 33% | |
| Protein | 7.26g | 15% | |
| Vitamin C | 44.9mg | 75% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 3.1mg | 17% | |
| Calcium | 158.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 68.15 Kcal (285 kJ) | ||
| Calories from fat | 23.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 17% | |
|---|---|---|---|
| Cholesterol | 0.78mg | 1% | |
| Sodium | 39.46mg | 7% | |
| Potassium | 184.16mg | 16% | |
| Total Carbs | 9.51g | 13% | |
| Sugars | 2.33g | 39% | |
| Dietary Fiber | 1.99g | 33% | |
| Protein | 1.72g | 15% | |
| Vitamin C | 10.7mg | 75% | |
| Vitamin A | 0.4mg | 63% | |
| Iron | 0.7mg | 17% | |
| Calcium | 37.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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