Ingredients

Method

• 500 g peeled organic butternut, cut into small cubes
• 200 g whole baby tomatoes
• 1 head organic garlic, halved across
• a few sprigs of rosemary
• a few sprigs of rosemary
• olive oil
• sea salt and freshly ground black pepper
• 300 g freshly cooked organic penne, for serving
• a handful of organic rocket (optional)
• shaved organic Cheddar, for sprinkling
• ribbons of crispy butternut skins, for sprinkling (optional)

Method

Ingredients

Preheat the oven to 200°C. Line a shallow baking tray with baking paper. Add the butternut cubes, tomatoes, garlic and rosemary. Moisten with olive oil and season with salt. Roast for 25 to 30 minutes, until tender and starting to char. Season with freshly ground black pepper. Discard the rosemary. Meanwhile, cook the penne. Strain, reserving the water. If you like, mix some rocket with the hot pasta then add the roasted vegetables and squeezed roasted garlic. If necessary, loosen with a little pasta water or a little more olive oil. Check seasoning. Serve with lots of shaved organic Cheddar. Deep-fry the butternut skins, until crisp, if using.
Cook’s tips: To save time, use ready-peeled chunks of organic butternut or pumpkin. Leftover pasta can be baked in a cheese sauce or in a savoury custard of organic egg beaten with full-cream organic milk and grated organic Cheddar.
Per serving: 1578.2kJ, 12.8g protein, 18.1g fat, 36.7g carbs