Craving a new pasta dish? This "Swicy" Roasted Butternut Squash & Caramelised Shallot Pasta is the perfect mix of sweet, savory, and spicy. Roasted butternut squash and caramelised shallots are paired with a creamy, garlic-infused sauce made from blended squash and chili. You can adjust the heat to your liking, and finish it all off with crumbled feta, fresh parsley, and olive oil. It's a quick and flavorful dish for two that’s both comforting and easy to make. Give it a try and enjoy an autumnal twist on pasta night!

• 140g ZENB pasta
• 1 butternut squash, cut into bite-sized cubes
• 2 shallots, quartered
• 1 mild chill, deseeded and sliced (use hot chillis to turn up the heat)
• 3 cloves of garlic, skinned and finely sliced
• Optional to finish: Chopped parsley, Crumbled feta and Olive oil

INSTRUCTIONS

Pre-heat oven to 200C. Season the squash, shallots and chili. Drizzle with a little oil and roast for 30 minutes or until the squash is tender and coloured.

Blend half the squash and the chili with 100ml of water to form a smooth, creamy sauce (if you don’t like spice, don’t use the chili here).

Add the sauce to a pan on low heat with the garlic and a ladle-full of pasta water.

Cook the pasta for 12 minutes in salted, boiling water.

Add the caramelised shallots and the rest of the butternut squash to the sauce followed by the cooked pasta.

Simmer until the sauce coats everything. Season to taste.

Serve with crumbled feta, fresh parsley and olive oil. Enjoy!