Penne with Roasted Butternut Squash

Preheat oven to 200°C. Toss 454g cubed butternut squash with 150g diced onion, 42g olive oil, 8g salt, and 2.5g black pepper.

Spread vegetables on a baking sheet and roast for 30–35 minutes until golden and tender, stirring halfway through.

Bring a large pot of salted water to a boil. Add 454g penne and cook until 1–2 minutes before package time (al dente).