Conchiglie with Squash and Sage Recipe

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Conchiglie with Squash and Sage recipe-pasta recipes-recipe ideas-new recipes-woman and home
(Image credit: Gareth Morgans)
  • Vegetarian
Serves4+
SkillEasy
Preparation Time15 mins
Cooking Time50 mins
Total Time1 hours 5 mins
Nutrition Per PortionRDA
Calories591 Kcal30%
Fat14 g20%
Saturated Fat4 g20%

Method

  1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the squash in a roasting tin, drizzle with oil, season and roast for 40 minutes, adding the onions to the tin after 20. Ten minutes before the end of the roasting time, cook the pasta in boiling salted water for 7 minutes, until just undercooked. Drain and coat in a little more oil.

  2. In a gratin dish, combine the pasta, squash, onions, garlic, sage and Parmesan with seasoning and a drizzle of oil. Top with more Parmesan and the breadcrumbs. Bake on the top shelf of the oven for 10 minutes.

Ingredients

  • 1 butternut squash, peeled and cut into large chunks
  • 2tbsp olive oil, plus extra to drizzle
  • 2 red onions, peeled and quartered
  • 400g (14oz) conchiglie pasta (or rigatoni)
  • 2 garlic cloves, peeled and sliced
  • small bunch sage, leaves removed and finely sliced
  • 50g (2oz) Parmesan, grated, plus extra, to top
  • 35g (1¼oz) breadcrumbs
Top Tip for making Conchiglie with Squash and Sage

Make the day before then bake for 25 minutes to reheat. When draining the pasta, run under cold water, then mix with the other ingredients

Rebecca Smith

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

 

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.