• 200g butternut squash, peeled and diced
  • 125g wholewheat penne pasta
  • 2 tsp olive oil
  • 1 small onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 80g gruyère cheese, grated
  • 1 tbsp freshly chopped parsley
  • 50g rocket leaves, to serve


  1. 1

    Preheat the oven to 200ºC/gas mark 6. Spread the butternut squash out in a small roasting tin and roast for 20-25 minutes until tender. 

  2. 2

    Meanwhile, cook the pasta according to instructions on the packet. Heat the oil in a small frying pan and fry the onion and garlic over a medium heat for 6-7 minutes until softened.

  3. 3

    Place in a bowl with the roasted butternut squash and 65g of the cheese. Use a stick blender to purée everything, adding 150ml of water to loosen the mixture. 

  4. 4

    Drain the pasta and stir into the purée. Transfer to a shallow 20cm-square ovenproof dish and scatter over the remaining cheese. Bake in the oven for 10-15 minutes until golden and bubbling. Garnish with the chopped parsley and serve with the rocket leaves.


    Click here for other healthier recipes the kids will love - and for more about Active Kids, here’s everything you need to know. 

Nutritional Details

Each serving provides
  • Energy 950kj 227kcal 11%
  • Fat 8.9g 13%
  • Saturates 4.1g 21%
  • Sugars 3.8g 4%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 595kj/142kcal

Each serving provides

23.9g carbohydrate 4.2g fibre 10.9g protein

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