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Roast Chestnut & Butternut Squash Pasta

by Alex Mackay

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Preparation and cooking time: 40 mins
Serves: 4


  • 1 large butternut squash (approximately 1kg), peeled, de-seeded and chopped into 3cm cubes

  • 1 tablespoon vegetable oil

  • 200g packet of Merchant Gourmet Whole Chestnuts

  • 16 SunBlush® Tomatoes, cut in half

  • 1 medium onion, peeled and sliced

  • 4 cloves garlic, peeled and sliced

  • 800ml-1 litre hot water

  • 330g macaroni

  • 1 heaped tablespoon tomato puree

  • 4 sprigs of rosemary, spikes picked from their stalks and chopped

  • Salt, sugar and freshly ground black pepper

How to cook it:

  1. Preheat your oven to 240c/Fan 220c/Gas 9

  2. Peel the squash, the easiest way to do this is with a Y shaped vegetable peeler. Toss the squash with the oil, season and then roast for 30 minutes. You need to remember to add the Chestnuts and SunBlush® Tomatoes after 25 minutes

  3. Boil your kettle. Pop the packet of Chestnuts into a large bowl, pour the water over the top and leave them for 5 minutes. After 5 minutes, remove them from the water, open their plastic wrapper then separate the Chestnuts into a bowl

  4. In the meantime, put the sliced onion and garlic into a medium saucepan with 3 tablespoons of water. Cover the pan then put it onto a medium heat and sweat for 5 minutes until the onions have softened

  5. Add the macaroni to the saucepan and then stir in the tomato puree

  6. Pour in 2/3 of the hot water; bring to the boil, turn down the heat and then simmer for 15 minutes. Add more water if the pasta begins to dry out, it should always be slightly soupy. Turn off the heat, cover and then leave to sit for 2 minutes

  7. Remove the squash, Chestnut and SunBlush® mixture from the oven then sprinkle over the chopped rosemary

  8. Season to taste, stir half of this mixture into the macaroni, spoon into plates then scatter the remaining squash, Chestnuts and SunBlush® Tomatoes over the top.

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