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Roasted Butternut Squash and Ditali Pasta Salad
Roasted Butternut Squash and Ditali Pasta Salad

Roasted Butternut Squash and Ditali Pasta Salad

with Harissa Dressing, Walnuts and Greek Style Cheese

Ditali is a short, tube-shaped pasta that's also known as 'salad macaroni' making it perfect for this pasta salad. Dressed with harissa and spiced with cumin, these warm and spicy flavours make a truly tasty dish.

Tags:
Veggie
Calorie Smart
Spicy
New
Allergens:
Cereals containing gluten
Wheat
Milk
Sulphites
Nuts
Walnuts

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.

Total35 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Ground Cumin

90 grams

Ditali Pasta

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Milk)

125 grams

Baby Plum Tomatoes

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

50 grams

Harissa Paste

15 grams

Honey

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

20 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains: Milk)

20 grams

Walnuts

(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2628 kJ
Energy (kcal)628 kcal
Fat28 g
of which saturates7.9 g
Carbohydrate72.3 g
of which sugars28 g
Dietary Fibre8.1 g
Protein17.4 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Baking Tray
Colander
Large Bowl

Instructions

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with ½ tsp salt for the ditali

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Time to Roast
2

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the cumin, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Cook the Pasta
3

When boiling, add the ditali to the water and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a colander and rinse under cold water. Drizzle with oil and stir through to stop it sticking together.

Sit the colander on top of the pan to fully drain and set aside. 

Get Dressed
4

Meanwhile, halve the tomatoes

In a large bowl, combine the yoghurt, harissa paste, honey, cider vinegar and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Season with salt and pepper, then set your dressing aside. 

Finishing Touches
5

When everything's ready, add the tomatoes, cooked pasta, baby leaves and roasted butternut to the bowl of dressing.

Crumble in half the Greek style salad cheese and add half the walnuts. Toss together so everything's well dressed.

Taste and season with salt and pepper if needed. 

Serve
6

Share the salad between your serving bowls. 

Scatter over the remaining cheese and walnuts to finish. 

Meal right image

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