Roast Butternut Pasta Salad

INGREDIENTS

1 medium butternut (500g)
Olive oil

250g dry pasta (use twirls, shells or even broken curly lasagna
sheets)
250g rocket
1 cup parmesan shavings
Dressing

¼ cup balsamic vinegar
¼ cup olive oil
½ teaspoon crushed garlic

METHOD

Heat your oven to 220 Celsius.

Halve, clean and peel the butternut, then slice it into pieces
about 5mm thick.

Lightly oil a baking tray, place the butternut on the tray and
drizzle over a little more olive oil. Bake for about 25 minutes,
turning after 15 minutes. Remove and allow to cool for 5 minutes.

While the butternut is cooking, cook your pasta in the largest
pot you have with plenty of salted water. Drain, leaving a small
amount of water in the pot so that it does not go sticky.

Whisk the dressing ingredients together very well in a small
bowl.

Rip up the rocket and add to a bowl, add the butternut, pasta,
parmesan and all of the dressing. Toss well and serve straight
away.

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