You will need:
\n<\/b>* 750 grams pre-cut butternut squash cubes.
\n* A quarter cup extra virgin olive oil, plus more for drizzling.
\n* Salt and pepper.
\n* Freshly grated or ground nutmeg.
\n* 500 grams whole-wheat or whole-grain penne.
\n* One bunch flat-leaf parsley, stems and leaves separated, each finely chopped.
\n* Four large cloves garlic, minced.
\n* One piece fresh ginger, peeled, then grated or finely chopped.
\n* One chilli pepper, such as jalapeno, finely chopped, or one teaspoon crushed red pepper.
\n* One bunch spring onions, whites and greens separated, each finely chopped.
\n* One cup chicken or vegetable stock.
\n* A handful grated Parmesan cheese, plus more for garnish.<\/p>\n
What to do:<\/b>
\nPreheat the oven to 250 degrees Celsius. On a baking sheet, drizzle the squash with some of the extra virgin olive oil; season with salt, pepper and nutmeg. Roast until just tender and brown at the edges, about 17 to 20 minutes.
\nMeanwhile, bring a large pot of water to a boil, salt it, add the penne and cook until al dente. Drain the pasta; reserve one cup of starchy cooking water.
\nWhile the pasta is cooking, heat a quarter cup of extra virgin olive oil in a large pan over medium-high. Add the parsley stems, garlic, ginger, chilli and spring onion whites; swirl two to three minutes. Add the stock and reduce heat to simmer. Add half a ladleful of the pasta cooking water to the sauce. Add the pasta, parsley leaves, spring onion greens, squash and cheese to the pan. Stir to combine. Adjust the seasonings.
\n*\u00a0Recipe obtained from www.rachaelraymag.com.<\/p>