Squash & pesto pasta

• small butternut squash↗1

  (750g), peeled, deseeded and cut into 2cm cubes

• rapeseed oil↗3 tbsp
• parsley↗large bunch of
• basil↗large bunch of
• cashew nuts↗20g

  toasted and chopped

• garlic clove↗1

  crushed

• lemon↗1

  zested and juiced

• chilli flakes↗1 tsp

  (optional)

• pasta↗350g

  (casarecce or fusilli work well)

• parmesan↗30g

  or vegetarian alternative, shaved

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Toss the butternut cubes on a baking tray with ½ tbsp of the oil and some seasoning. Roast for 20-25 mins or until tender.

2. 2

   Put the parsley, basil, cashew nuts, garlic, lemon zest and juice and chilli (if using) in a food processor, along with the remaining oil and a splash of water, then whizz until very smooth. Season to taste.

3. 3

   Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water, then toss with the pesto and butternut squash and enough water to loosen the sauce. Finish with a little shaved parmesan, if you like.