Roasted Squash,Almond and Red Onion Tagliatelle

Sometimes mid-week we all need a quick and easy supper for the family and this pasta recipe is a favourite here at Heart Home.


1 small butternut squash, peeled and cut into bite-sized cubes

1 red onion, sliced into thin wedges

1 tsp mixed herbs

2 garlic cloves, sliced

Handful of almonds, roughly chopped

200ml hot vegetable stock

400g tagliatelle

4 tbsp olive oil

2 tbsp balsamic vinegar

Few sprigs thyme leaves

Preheat the oven to 200Β°C/fan 180Β°C/gas 6.

Put the squash and onion in a large roasting tin. Scatter over the herbs, and drizzle over 2 tablespoons of the olive oil. Season and toss everything together to coat in the oil and herbs. Roast for 30-35 minutes until the squash is tender and just caramelised at the edges.

Remove from the oven and add the garlic, almonds and stock to the roasting tin. Give everything a good stir to combine and return to the oven to continue cooking for a further 10 minutes.

Meanwhile, cook the pasta in a large pan of boiling, salted water following the packet instructions. Drain and add the pasta to the roasting tin.

Stir the olive oil and the balsamic vinegar together in a jug and pour over the pasta. Scatter over the thyme leaves, and then gently toss everything together until well combined. 

From the winter 2013 issue of Heart Home magazine.

Recipe and photographs: Giedre Augustinaviciute