Preparation time: 20 mins, cooking time: 35 mins
½ small butternut squash, peeled and cut into 1cm, cubes
½tsp chilli flakes
6 cherry vine tomatoes, cut in half
3tbsp extra virgin olive oil
1tbsp flat leaf parsley, roughly chopped
1tbsp mint, roughly chopped
1tbsp chives, finely chopped
1tsp grainy mustard
1tbsp capers, roughly chopped
1tbsp cornichons, roughly chopped
salt and pepper to season
Preheat the oven to 180°C. Place the butternut squash on a baking tray lined with tin foil and toss through the extra virgin olive oil, garlic and chilli flakes. Season with salt and pepper and roast in the oven for 25 mins.
Add the cherry tomatoes and roast for a further 10 mins.
To make the salsa verde mix together the remaining extra virgin olive oil, parsley, mint, chives, mustard, capers and cornichon.
Cook the pasta according to packet instructions, strain, return to the pan and toss through the salsa verde and roasted vegetables.