RECIPE

Mushroom and Butternut Squash Bolognese

Name: Mushroom and Butternut Squash Bolognese
Cook time: 30 mins
Total time: 30 min
Yield: 4
Ingredients: 1 large butternut squash, peeled, deseeded and finely diced; 3 tbsp olive oil; 250g portobello mushrooms; 250g chestnut mushrooms; 500g Dolmio Onion and Garlic Bolognese Sauce; 240g dried linguine/spaghetti

Cook

30 mins

Prep

10 mins

Makes

4 servings

A meat free spag bol alternative using mushrooms and tender butternut squash, roasted in a tasty bolognese sauce. Served with pasta, this is a vegetarian delight that's hearty, wholesome, and brimming with goodness!

1 large butternut squash, peeled, deseeded and finely diced
3 tbsp olive oil
250g portobello mushrooms
250g chestnut mushrooms
500g Dolmio Onion and Garlic Bolognese Sauce
240g dried linguine/spaghetti

PRODUCTS USED

Dolmio® Onion and Garlic Sauce for Bolognese

1
Preheat the oven to gas 6/200c. Place the butternut squash into a large roasting tray, drizzle with oil and roast for 15 mins.
2
Roughly chop the mushrooms and add to the squash. Stir and return to the oven for 5 minutes.
3
Add the Dolmio Onion and Garlic Bolognese Sauce, stir well and roast for a further 10 minutes.
4
Cook the pasta according to the packet instructions then serve with the Bolognese spooned over the top and a little grated cheese if you wish.