Ingredients

4 Servings

Produce

  • Fresh Butternut Squash 1/2

  • Fresh Sage Leaves 1/4 bunch

  • Fresh Basil 1 bunch

  • Garlic Cloves 2

Spices

  • Salt 1/2 tsp

Dairy & Eggs

  • Grated Parmesan Cheese 20 g

Pantry

  • Olive Oil 135 ml

Dry Goods

  • Pine Nuts 35 g

  • Spaghetti 230 g

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven

  2. Pesto Creation

    Prepare ingredients. Add all ingredients to a blender/food processor. Blend until smooth.

    • 1 bunch Fresh Basil
    • 35 g Pine Nuts
    • 2 , peeled Garlic Cloves
    • 120 ml Olive Oil
    • 1 pinch Salt
    • 20 g Grated Parmesan Cheese

  3. Roast Butternut Squash

    Toss squash with olive oil. Season with salt & sage. Cook for 25 minutes.

    • 1/2 , diced Fresh Butternut Squash
    • 1 Tbsp Olive Oil
    • 1/2 tsp Salt
    • 1/4 bunch , hand torn Fresh Sage Leaves

  4. Boil Spaghetti

    Bring a large pot of water to a boil; add salt. Cook spaghetti until al dente, firm to bite but not soft.

    • 230 g Spaghetti
    • Water
    • 1 tsp Salt

  5. Serve and Enjoy!

    Pair with your favourite music!

Suggested Meals

Salmon

Fillet

Chicken

Breast

Spaghetti Chilli

Garlic

Buttermilk Apple

Crisp Pancakes

Wheat Berry

Salad

Nutrition

  Amount per
serving		 Daily value percentage
Calories 580 kcal  
Total Fat 36 g 46%
Total Saturated Fat 6 g 28%
Unsaturated Fat 30 g  
Cholesterol < 5 mg 1%
Sodium 410 mg 20%
Total Carbohydrate 52 g 19%
Fiber Total Dietary 4 g 14%
Sugars Total 3 g  
Protein 11 g 22%
Vitamin C 13 mg 15%
Calcium Ca 141 mg 10%
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By Innit Culinary Team