Roast Butternut Squash And Zucchini Pasta

• 1 1/4 lbs butternut squash, seeded, peeled and cut into chunks
• 1 pint cherry tomatoes, pierced
• 14 oz fettuccine
• 2 None zucchini, cut into thin strips
• 1 None red onion, sliced
• 1/2 None red pepper, seeded and sliced
• 1 None garlic clove, crushed
• 1 tbsp cornstarch
• 1 can (14 oz) evaporated milk
• 2 tbsp coarse grain mustard
• 2 tbsp pine nuts, toasted, to serve
• None None Basil leaves and shaved Parmesan cheese, to serve

1. Preheat the oven to 350u0b0F. Place squash on a foil-lined baking pan. Spray with no stick cooking spray and season to taste. Toss well.
2. Bake for 10 mins. Add tomatoes, tossing to coat. Bake for a further 10-15 mins until golden and tender. Set aside and keep warm.
3. Cook fettuccine in a large saucepan of salted boiling water according to package directions. Drain.
4. Meanwhile, spray a hot nonstick skillet with no stick cooking spray. Saute zucchini, onion, pepper and garlic for 2-3 mins until tender.
5. Mix cornstarch and 2 tbsp water until smooth. Whisk into milk in a small saucepan. Bring to a boil on high heat, stirring. Reduce heat to low; simmer for 2-3 mins, until thickened.
6. Toss squash, tomatoes, zucchini mixture and sauce with hot pasta. Serve topped with pine nuts and basil. Accompany with shaved Parmesan cheese, if desired.

butternut squash, cherry tomatoes, fettuccine, zucchini, red onion, red pepper, garlic, cornstarch, milk, grain mustard, nuts, basil

Taken from recipes-plus.com/api/v2.0/recipes/30199 (may not work)