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Roasted squash minestrone

Name: Roasted squash minestrone
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1 butternut squash, peeled, deseeded; and cut into small dice; 5 ripe tomatoes, roughly chopped; 1 red onion, finely chopped; 8 fresh sage sprigs, shredded; 2 tbsp olive oil; 2 litres vegetable or chicken stock; 100g small pasta shapes; ½ tsp dried chilli flakes; 100g green beans, finely chopped; 4 tbsp grated vegetarian Parmesan

Published: 31 Oct 09
Updated: 18 Mar 24

Take this hearty squash minestrone recipe to a Bonfire Night party in a Thermos or make it at home for the family on a cold winter’s evening.

Easy
November 2009

Test kitchen approved

Serves 4
Takes 10 minutes to make and 40 minutes to cook

Take this hearty squash minestrone recipe to a Bonfire Night party in a Thermos or make it at home for the family on a cold winter’s evening.

Vegetarian recipes

Nutrition: per serving

Calories: 405kcals
Fat: 15.3g (5g saturated)
Protein: 31.8g
Carbohydrates: 45.1g (15.2g sugar)
Salt: 2.9g

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Ingredients

1 butternut squash, peeled, deseeded
and cut into small dice
5 ripe tomatoes, roughly chopped
1 red onion, finely chopped
8 fresh sage sprigs, shredded
2 tbsp olive oil
2 litres vegetable or chicken stock
100g small pasta shapes
½ tsp dried chilli flakes
100g green beans, finely chopped
4 tbsp grated vegetarian Parmesan

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Place the squash, tomatoes, red onion and sage in a baking tray, season and drizzle over the oil. Roast for 30 minutes, until cooked through and beginning to brown.
Place the stock in a large pan and bring to the boil. Add the pasta and chilli and simmer for 5 minutes, then add the beans and roasted vegetables and simmer for a further 5 minutes, until the pasta is tender. Stir in the Parmesan, pour into a flask or cool and pack into ‘pour and store’ plastic bags.