My latest craze is eating seasonally. I've been attempting to eat only fruits and veggies that are in season, which has been a bit difficult at times (I love tomatoes & peppers) but mostly it's been a great learning experience! (If you're interested this, check out the Eat the Seasons website.) Root vegetables are of course the main item on my list at the moment, and last week this recipe was a big hit with Jonty & my housemates!
Pasta with Roasted Squash & Sweet Potato
[amended from this recipe]
1 of your 5 a day.
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 2 to 3
half of a butternut squash, diced
1 large sweet potato, diced
1 large shallot, sliced
2tbsp extra virgin olive oil
1 large sprig fresh rosemary, chopped
1 - 2 cloves garlic, chopped
50g Cornish Larder Mature English Goat's Cheese. diced
25g pine nuts, toasted (I didn't toast mine but will next time)
250g fresh orecchiette or penne pasta
Preheat the oven to 220°C, gas mark 7. Toss the butternut squash, sweet potato and shallot with the olive oil, rosemary, garlic and seasoning.
Place in a roasting tin in a single layer, then roast for 25 minutes, stirring once or twice, until tender and charred. Add in the goat’s cheese and pine nuts and toss to coat in the cooking juices.
Meanwhile, bring a large pan of water to the boil. Add the pasta and cook according to pack instructions until just tender. Drain, then toss with the roasted vegetables, check seasoning and serve with some grated goat’s cheese.
Voila! You have a delicious dinner that goes a long way and is made with winter produce. (I might add that it tastes 10x better than it looks!)