Roasted Butternut Squash Fettuccine
with Pancetta and Sage (F)
Oh hello butternut squash season! We’re super happy this big kettlebell of deliciousness is back on the menu for the colder months. Tonight chef Rachel has whipped up a delicious fettuccine, but that’s only where the fun begins. For a tasty lunch the next day we recommend chopping any remaining squash into 3cm cubes and roasting in a bit of olive oil, salt and pepper. You can eat them hot but they’re great tossed through a salad. Alternatively boil them in some veggie stock and blend it for a deliciously thick soup!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
