Butternut Squash Pasta with Artichokes

Deliciously creamy butternut squash and artichokes with a touch of lemon and rosemary. A lovely pasta bake for when the nights draw in.

  • Serves

    4
  • Prep

    10 mins
  • Cook

    1 hr 5 mins

Ingredients:

  • 2 1/2 packs of unearthed® Articghoke Hearts with Rosemary, Lemon and Black Pepper
  • 300g butternut squash, peeled & cut into cubes
  • 4 tbsps olive oil
  • Salt and freshly ground black pepper
  • 400g penne pasta
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 100g creme fraiche
  • 500g mascarpone
  • 150g parmesan, grated
  • 75g fresh breadcrumbs
  • 75g pine nuts, toasted

Method:

  1. Heat oven to 180°C/Gas Mark 4.
  2. Place the pumpkin onto a baking tray, drizzle over two tablespoons of the olive oil and season with freshly ground black pepper and salt.
  3. Bake for 25-30 mins, or until tender and set aside.
  4. Whilst the pumpkin is roasting, cook the penne in a pan of salted boiling water, according to packet instructions. Drain.
  5. Heat the rest of the oil in a frying pan and soften the onion and garlic for 15 mins
  6. Mix the onion and garlic mixture, crème fraîche, artichokes, mascarpone, half the parmesan and roasted pumpkin in a large bowl until well combined
  7. Pop the mixture into a large ovenproof dish
  8. Make the topping by combining the breadcrumbs, pine nuts and the remaining parmesan until well combined
  9. Sprinkle the topping over the pasta and bake in the oven for 15-20 mins, or until golden-brown

Tom's top tip: Feel free to replace the butternut squash with pumpkin - it tastes just as good!