Pasta with Roasted Squash

A great way of using up roast squash for a midweek meal – it’s great comfort food!

Ingredients (serves 4)

  • 1 medium squash, roasted
  • 1 red onion, peeled & diced
  • 2 cloves garlic – peeled & crushed
  • 300-350g pasta – (check packet for serving suggestions – penne or rigatoni would be good options)
  • 15g parmesan, grated
  • sea salt & pepper
  • olive oil


  1. Get the pasta on to cook as per instructions on the packet
  2. Meanwhile, on a medium heat, fry the onion in a large saucepan in a little olive oil and a pinch of salt.
  3. When the onions are translucent, add the crushed garlic and cook for a further 2-3 mins.
  4. Remove the onions from the heat and add half the squash to the pan. Set aside.
  5. Mash the other half of the squash and season with sea salt and pepper. Loosen with a drizzle of olive oil and a splash of water (to get it to the same kind of consistency as pesto, for example)
  6. Strain the pasta. Add the mashed squash and mix in well before tossing in the onions and chunky squash.
  7. Sprinkle with parmesan and serve.