Creamy Chilli Butternut Squash

• 1 butternut squash
• 1 large red onion
• 2 courgettes
• 10 pieces sun-dried tomatoes
• 1 tablespoon olive oil
• 1 tablespoon chili oil
• 2 tablespoons fresh basil (or 2 tsp pesto)
• 2 tablespoons pine nuts
• salt and black pepper
• 200 g penne, cooked
• 2 tablespoons creme fraiche
• fresh parmesan cheese

1. Chop the squash into 2cm cubes having peeled & removed the seeds.
2. Roughly chop the onion & other vegetables.
3. Heat the oil & chilli oil in a roasting tin for 10 mins at 200 degrees centigrade/400 F/Gas mark 6.
4. Remove tin & keep warm on hob then add the squash & onion & stir to coat in oil.
5. Return tin to oven for 10 minutes.
6. Add the courgette & roast for another 10 minutes.
7. Add the sun dried tomatoes & roast for a further 15 minutes or until squash is soft & onions browned.
8. Place tin back on hob & add the basil, pine kernels & penne then season to taste & mix.
9. Add the creme fraiche & mix again.
10. Serve with freshly grated parmesan.

butternut squash, red onion, courgettes, tomatoes, olive oil, chili oil, fresh basil, nuts, salt, penne, creme fraiche, parmesan cheese

Taken from www.food.com/recipe/creamy-chilli-butternut-squash-179905 (may not work)