Butternut Squash Agnolotti

• 1 3/4 lbs butternut squash, seeded, peeled, diced 1 inch
• 3 tbsp olive oil
• 14 oz packet agnolotti pasta
• 2 cups baby spinach leaves, plus 2 cups extra to serve
• 1/3 cup parmesan, grated
• 1 cup thinly sliced sun-dried tomatoes in oil
• 2 tbsp slivered almonds, plus 1 tablespoon extra, to serve
• 1 tbsp lemon juice

1. Preheat oven to 400u0b0F. Line an oven tray with baking paper.
2. Arrange butternut squash on tray. Drizzle with 1tbsp oil, season to taste. Bake, 25-30 minutes, until golden and tender.
3. Meanwhile, cook pasta in a large pot of boiling, salted water, following packet instructions.
4. In a food processor combine spinach, parmesan, sun-dried tomatoes, almonds, remaining oil and juice. Pulse to combine and make a paste. Season to taste.
5. Drain pasta well. Return to pot with squash, extra spinach and paste. Toss well. Serve topped with extra almonds.

butternut squash, olive oil, pasta, baby spinach leaves, parmesan, tomatoes, almonds, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/25469 (may not work)