Penne with squash and rocket

Name: Penne with squash and rocket
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg squash; 4 tbsp olive oil; 1 red chilli pepper; 2 tbsp pumpkin seeds; ½ tbsp rosemary; 1 tsp salt; a little pepper; 400 g pasta (e.g. penne); salted water; 50 g rocket; 150 g burrata; salt and pepper to taste

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash

1 kg squash (e.g. hokaido), cut into approx. 1 cm cubes

2 tbsp olive oil

1 red chilli pepper, deseeded, finely chopped

2 tbsp pumpkin seeds, coarsely chopped

½ tbsp rosemary, finely chopped

1 tsp salt

a little pepper

Penne

400 g pasta (e.g. penne)

salted water, boiling

50 g rocket, roughly chopped

150 g burrata, torn into pieces

2 tbsp olive oil

salt and pepper to taste

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How it's done

Squash

In a bowl, mix the squash with all the other ingredients up to and including the pepper, spread onto a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the upper half of an oven preheated to 200°C. Remove.

Penne

Cook the pasta in salted water until al dente, set aside approx. 150 ml of the cooking water. Drain the pasta and return to the pan. Mix in the squash, reserved cooking water, rocket, burrata and oil, season.

How-tos

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«Penne with squash and rocket»

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4 people

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