800g(1lb 12oz) butternut squash, peeled and cut into small chunks
1-2red chillies, deseeded and chopped
5sprigs thyme
2-3tbspolive oil
200g(7oz) green beans
400g(14oz) fusilli pasta
100g(4oz) cherry tomatoes, halved
Method:-
Put the squash, chilli and thyme in a roasting tin with the olive oil. Roast at 200°C (400°F, gas mark 6) for 20-25 mins.
Cook the beans in boiling water until just tender, then drain and refresh under cold water.
Cook the pasta according to packet instructions. Drain well, then stir in the tomatoes, beans and roasted squash. Season and serve with Parmesan shavings and a glass of chilled white wine.
