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

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Gluten Free

Pumpkin Pancakes

Ribs

Buttermilk Mixed

Berry Pancakes

Chicken Mixed

Greens 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