Squash quesadillas
Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal
Creamy squash linguine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 350g chopped butternut squash
- 3 peeled garlic cloves
- 3 tbsp olive oil
- 350g linguine
- small bunch sage
Nutrition: Per serving
- kcal441low
- fat11g
- saturates2g
- carbs71g
- sugars5g
- fibre6g
- protein12g
- salt0g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35-40 mins until soft. Season.
step 2
Cook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.
