Penne with Roasted Butternut Squash

Preheat oven to 200°C. Toss 454g diced butternut squash with 50g olive oil, 5g paprika, and 10g salt.

Spread squash on a baking sheet and roast for 25–30 minutes until golden and tender.

Meanwhile, cook 150g minced onion in 33g olive oil over low heat until soft and translucent, 8–10 minutes.