Like most orange veg, butternut squash is full of betacarotene, which your body converts to vitamin A for healthy skin. We like the sound of that!
The numbers
Cals: 594
Protein: 20g
Fat: 17g
Sat Fat: 7g
Carbs: 93g
Sugar: 15g
Serves 4
1 tbsp honey
2 tbsp olive oil
½ tsp dried red chilli flakes
800g butternut squash, chopped
Salt and black pepper
400g kamut pasta or other shape
1 tbsp unsalted butter
3 garlic cloves, very thinly sliced
16 small sage leaves
230g ricotta cheese, crumbled
Method:
1
Preheat oven to 200°C/ 180°C fan/gas mark 6. Mix the honey, half the oil and the chilli. Put the squash on a baking tray lined with non-stick paper, season and drizzle with honey mix. Roast for 20-25 minutes till golden and tender.
2 Cook the pasta till al dente. Drain and return to the pan.
3 Heat the butter and remaining oil in a frying pan. Add the garlic and sage and cook, stirring, for two minutes or till the butter and garlic are golden and the sage crisp.
4
Toss the squash, sage and half the ricotta with the pasta. Season and top with remaining ricotta.
Pasta with Roasted Butternut Squash from Supergrains by Chrissy Freer (Murdoch Books, £14.99). Photography Julie Renouf.