Name: Butternut Squash, Cottage Cheese and Sage Pasta with Nutty Pangrattato
Cook time: 45 min
Yield: 4
Ingredients: 450g butternut squash (prepped weight), cut into 2cm cubes; Small handful sage, leaves picked; 2tbsp olive oil; 1 red onion, sliced; ½-1tsp chilli flakes; 50g fresh brown breadcrumbs; 2 cloves garlic, crushed; 25g roasted almonds, roughly chopped; 300g wholewheat pasta (we used penne); 2 x175g tubs Lindahls Protein Cottage Cheese

VMG Recipes