Recipe: Easy butternut squash and seafood tripoline
Whether you're looking for quick and easy recipes or you’ve time on your hands to indulge in some slow cooking, Hamlyn’s fab new ebook has the perfect dish for you.
What you'll need
400g penne pasta
400g butternut squash peeled, de-seeded and cubed
200g shop bought ready cooked mussels
Coriander, to decorate
Cook 400g penne in a large saucepan of boiling water for 10 minutes until soft. Then toss the butternut squash in 1 tablespoon of the oil in a roasting tin and season well. Place in a preheated oven, 200°C/gas 6/400°F, for 15 minutes.
Turn over and cook for a further 10 minutes or until soft and lightly browned.
Drain, return to the pan and toss together with 200g shop-bought ready-cooked mussels, a good squeeze of lemon juice and some dried chilli flakes.
Spoon into serving bowls and sprinkle with coriander.