Butternut Squash Agnolotti - cooking recipe

Ingredients

1 3/4 lbs butternut squash, seeded, peeled, diced 1 inch
3 tbsp olive oil
14 oz packet agnolotti pasta
2 cups baby spinach leaves, plus 2 cups extra to serve
1/3 cup parmesan, grated
1 cup thinly sliced sun-dried tomatoes in oil
2 tbsp slivered almonds, plus 1 tablespoon extra, to serve
1 tbsp lemon juice

Preparation

Preheat oven to 400\u00b0F. Line an oven tray with baking paper.
Arrange butternut squash on tray. Drizzle with 1tbsp oil, season to taste. Bake, 25-30 minutes, until golden and tender.
Meanwhile, cook pasta in a large pot of boiling, salted water, following packet instructions.
In a food processor combine spinach, parmesan, sun-dried tomatoes, almonds, remaining oil and juice. Pulse to combine and make a paste. Season to taste.
Drain pasta well. Return to pot with squash, extra spinach and paste. Toss well. Serve topped with extra almonds.