Butternut squash penne

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Serves: 4


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  • 1kg butternut squash peeled, deseeded and cubed

  • 2 tbsp balsamic vinegar

  • 2 red onion

  • 2 cloves garlic crushed

  • 600g dried pasta

  • 6 tbsp creme fraiche

  • 1 handful Parmesan (to serve)

  • 140g gruyère cheese


  1. Preheat the oven to 190C/Gas Mark 5. Place the butternut squash, onion and garlic into a large roasting tin, drizzle well with olive oil and balsamic vinegar. Season with salt and pepper as you wish. Roast for 40 minutes, or until cooked through and slightly caramelised. In between roasting, toss them from time to time.
  2. While roasting, cook the pasta in a pan of boiling water. Cook until al dente and drain. Stir the Gruyère cheese and creme fraiche into the roasted vegetables to make a thick sauce.
  3. Pour the sauce over the pasta with a drizzle of olive oil. Serve with Parmesan cheese.

Additional Information

  • squash

  • cheese

  • Pasta

  • Main Course

  • Vegetarian

  • Nut Free

  • Egg Free

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Your comments

  • sweetandtenderhooligan 18/05/11 18:41

    This is really tasty and very easy to make. DD loved it too.

  • 30/09/10 21:08

    Peeling butternut may seems hard. Instead of peeling, just cut the skin off. Not much effort required and you can play with kids while the dinner is cooked in the oven. Also good nutrition.