for 4 person

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

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.

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