1. Preheat

   Preheat the oven to 220C.

   Connect Oven
2. 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
3. Boil Pasta

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

   • 1 Tbsp Salt
   • 190 g Penne
   • Water
4. Simmer Sauce

   Prepare ingredients. Set a pan over medium low heat. Add oil, garlic, red pepper, & thyme; simmer for 3 - 4 minutes.

   • 120 ml Olive Oil
   • 1/2 bunch Fresh Thyme
   • 1 tsp Red Pepper Flakes
   • 3 , sliced Garlic Cloves
   • 1/4 bunch , chopped Parsley
5. Season Sauce

   Remove chilli garlic oil from heat. Discard thyme. Add remaining ingredients.

   • 1/2 tsp Salt
   • 1 , juiced + zested Lemon
   • 1/4 bunch , chopped Parsley
6. Sear Salmon

   Set a pan over high heat for 2 minutes. Add oil & salmon; cook for 4 minutes or until golden brown, seasoning halfway through. Remove from heat.

   • 680 g , diced Wild Atlantic Salmon
   • 2 Tbsp Olive Oil
   • 1 tsp Salt
   • 1 pinch Black Pepper
7. Serve and Enjoy!

   Pair with your favourite music!

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By Innit Culinary Team