Roasted Butternut Squash and Ditali Pasta Salad
with Harissa Dressing, Almonds 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.
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.
Ingredients
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 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Utensils
Cooking Instructions and Tips
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.
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.
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.
Meanwhile, halve the tomatoes.
In a large bowl, combine the yoghurt, harissa paste (add less if you'd prefer things milder), cider vinegar, honey and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper, then set your dressing aside.
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 almonds. Toss together so everything's well dressed.
Taste and season with salt and pepper if needed.
Share the salad between your serving bowls.
Scatter over the remaining cheese and almonds to finish.
