• 750g butternut squash, peeled, seeds removed and flesh chopped into 2cm cubes
  • 2 large onions, peeled and sliced
  • 2 tablespoons olive oil
  • 40g fresh white breadcrumbs
  • 1 tablespoon fresh rosemary leaves, chopped
  • 15g parmesan, grated
  • 250ml hot vegetable stock
  • A good grating of whole nutmeg
  • 300g Sainsbury's whole & white penne


  1. 1

    Preheat the oven to 220ºC, fan 200ºC, gas mark 7. Place the squash and onion on 2 separate baking trays.

  2. 2

    Season and toss each with 1 tablespoon oil. Roast for 20 minutes, turning halfway through.

  3. 3

    Meanwhile, mix together the breadcrumbs, rosemary and parmesan to make the topping. Put the pasta onto cook following pack instructions.

  4. 4

    Place half the roasted veg in a food processor, along with the stock and nutmeg. Season and blend to make a sauce.

  5. 5

    Preheat the grill to high.

  6. 6

    Drain the pasta and toss through the squash sauce. Stir in the remaining roast veg, then tip into a 1.5-litre ovenproof dish and sprinkle on the breadcrumb mixture.

  7. 7

    Grill until lightly golden. Serve immediately with a green salad.

Nutritional Details

Each serving provides
  • Energy 1968kj 470kcal 24%
  • Fat 8.7g 12%
  • Saturates 1.9g 10%
  • Sugars 17.7g 20%
  • Salt 0.7g 12%

% of the Reference Intakes

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