Main Meals
Roast butternut spaghetti
4
Easy
20 minutes
45 minutes“I usually serve this sauce with just the butternut and sundried tomatoes, but the cheese makes it extra special. You can cook the butternut in the air-fryer, which will save 10 minutes’ cooking time.” – Abigail Donnelly
Wine/Spirit Pairing
Tamboerskloof Syrah
Ingredients
Method
- 1 x 500 g bag Woolworths chopped butternut
- 2 T olive oil
- 2 T butter
- 2 cloves garlic, smashed
- 1 cup cream
- 150 g Gorgonzola
- 12 Woolworths marinated artichokes
- sea salt and freshly ground black pepper, to taste
- 400 g spaghetti, cooked al dente and drained
Method
Ingredients
1. Preheat the oven to 180°C. Place the butternut on a baking tray and drizzle with olive oil. Bake for 30 minutes. When cooked, mash slightly on the tray.
2. Heat the butter in a pan. Add the garlic and cook for 1 minute, then pour in the cream. Add the Gorgonzola, butternut and artichokes and simmer for 2 minutes.
3. Season to taste and serve with the pasta.
Find more butternut recipes here
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana
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