- 400 g carrots, roughly chopped
- 400 g butternut squash
- 400 g sweet potato, roughly chopped
- 200 g leeks, roughly chopped
- 40 ml oil
- 400g red onion, roughly chopped
- 10 g garlic, sliced
- 100 g maple syrup
- 200 g tomato passata
- 1 x l vegetable stock or water
- 800 g dried spagetti
- 400 g Philadelphia Original
Butternut Squash Philly Pasta
Butternut Squash Philly Pasta
80 min
Pasta has always been a firm favourite in the school kitchen and as the new academic year begins, why not make the most of seasonal Butternut Squash in this spaghetti dish.
A recipe developed exclusively for Philadelphia Professional by Nicole Pisani.
Serves - 10
Ingredients
Method
1. Roast the prepared carrots, butternut squash, sweet potato and leeks for 20 minutes at 180 °C.
2. Fry the red onion and garlic in the oil in a large pan. Add the roasted vegetables, passata, vegetable stock and maple syrup. Cover, and cook on a low heat for 30 minutes.
3. Blitz into a thick sauce and check seasoning.
4. Boil the spaghetti for the recommended time on the packet. Drain and fold through the hot sauce along with the Philadelphia to give a rich, creamy finish.
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