Cheat's squash pasta

Crispy garlicky breadcrumbs & Parmesan

Cheat's squash pasta

Cheat's squash pasta

Serves Serves 4
Time Cooks In1 hour 40 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 569 28%
  • Fat 12.6g 18%
  • Saturates 4.1g 21%
  • Sugars 11.6g 13%
  • Salt 1.12g 19%
  • Protein 22.2g 44%
  • Carbs 98.3g 38%
  • Fibre 8.1g -
Of an adult's reference intake
Tap For Method


  • 1 butternut squash , (1.2kg)
  • 1 ciabatta roll , (85g)
  • ½ a bunch of fresh thyme or rosemary , (15g)
  • 1 clove of garlic
  • olive oil
  • 500 g fresh lasagne sheets
  • 50 g Parmesan cheese , plus extra to serve
  • extra virgin olive oil
  • chilli oil , optional
Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Prick a butternut squash (1.2kg) all over with a sharp knife and roast for 1 hour 40 minutes. Remove from the oven and allow to cool – this can be done on the day, or even days before.
  3. Tear 1 ciabatta roll (85g) into a food processor and pick in ¼ of a bunch of fresh rosemary or thyme. Peel and add 1 clove of garlic, drizzle in 1 tablespoon of olive oil and blitz to breadcrumbs.
  4. Tip into a large frying pan and fry over a medium heat for 5 minutes, or until beautifully golden and crisp, stirring regularly, then tip into a bowl.
  5. Stack up 500g of fresh lasagne sheets, then cut into ½cm strips. Pick and finely chop ¼ of a bunch of fresh rosemary or thyme.
  6. Place the pan back on a medium heat, scoop in half the butternut squash flesh (save half for another day), removing any tough skin or seeds, drizzle in 1 tablespoon of olive oil and scatter in the chopped herbs. Fry for 2 to 3 minutes, breaking it up with a spoon as you go.
  7. Add the pasta to the pan, pour in 800ml of boiling kettle water and turn the heat up to high. Cook for 4 minutes, or until the pasta is cooked and has sucked up most of the liquid, stirring regularly, then turn off the heat.
  8. Meanwhile, finely grate 50g of Parmesan. Once the pasta is cooked, scatter the Parmesan into the pan, drizzle in 1 tablespoon of extra virgin olive oil and toss together. Taste and season to perfection with sea salt and black pepper.
  9. Divide the pasta between plates, scatter over the crispy breadcrumbs and top with an extra grating of Parmesan. Delicious finished with a drizzle of chilli oil, if you like.


Instead of throwing the squash seeds away, turn them into a tasty topper or simple snack. Bake at 180°C/350°F/gas 4 for 5 to 10 minutes, or until lightly golden. Leave to cool, then store in an airtight container until needed.

Throw a handful of peas or spinach into the pan for the last few minutes – delicious!