Roasted squash, almond
and red onion tagliatelle
1 small butternut squash, peeled and cut into
bite-size cubes
1 red onion, sliced into thin wedges
1 tsp mixed herbs
2 garlic cloves, sliced
Handful of almonds, roughly chopped
200 ml hot vegetable stock
400g tagliatelle
4 tbsp olive oil
2 tbsp balsamic vinegar
Few sprigs thyme leaves picked
• Preheat the oven to 200C/fan 180C/gas 6.
• Put the squash and onion in a large
roasting tin. Scatter over the herbs, and
then drizzle over 2 tablespoons of the olive
oil. Season and toss everything together to
coat in the oil and herbs. Roast for 30 – 35
minutes until the squash is tender and just
caramelised at the edges.
• Remove from the oven and add the garlic,
almonds and stock to the roasting tin. Give
everything a good stir to combine and
return to the oven and continue cooking for
a further 10 minutes.
• Meanwhile, cook the pasta in a large pan
of boiling, salted water following the packet
instructions. Drain and add the pasta to the
roasting tin.
Stir the olive oil and the balsamic vinegar
together in a jug and pour over the pasta.
Scatter over the thyme leaves, and then gently
toss everything together until well combined.