Ingredients
For the creamy butternut squash pasta:
- 1 butternut squash
- Olive oil
- 2 garlic cloves, minced
- Salt
- Pepper
- Cumin
- 350 g of penne pasta
- 15 cl of pasta cooking water
- Parmesan cheese
For the apple/pecans salad:
- 1 handful of a salad mix
- 1 apple
- ½ lemon
- 2 slices of bacon
- 15 g of pecan nuts
- 1 pomegranate
For the dressing:
- 1 tsp of mustard
- 1 tbsp of olive oil
- 1 tbsp of cider vinegar
- 1 tbsp of honey
- 1 tsp of water
Instructions
For the creamy butternut squash pasta:
Preheat the fan-assisted oven to 180 °C.
Wash and peel the butternut squash.
Cut it in half lengthwise and remove the seeds with a spoon.
Cut the squash into cubes and place them on the a baking sheet previously covered with a baking mat, if necessary.
Drizzle with olive oil, sprinkle with garlic and season with salt, pepper and cumin before mixing until all the squash cubes are evenly coated.
Bake for 25 minutes or until tender.
Remove from the oven and blend until obtaining a smooth consistency. Set aside.
Cook pasta according to package instructions.
At the end of cooking, set aside 15 cl of the cooking water in a container.
In a frying pan, add the squash puree and pasta water until obtaining a smooth and thick sauce. Add the pasta and mix well.
Place the mixture in the first compartment of the MB Original bento box.
For the apple/pecan salad:
Preheat the oven to 180°C.
Wash the salad and place it in the MB Original bento box.
Using a mandolin, finely cut slice the apple and drizzle with some lemon juice. Place the apple on top of the salad.
Place the bacon on a baking sheet previously covered with a baking mat and bake for 10 minutes. Chop it and add it to the salad.
Sprinkle with pecans and pomegranate seeds.
For the dressing:
Mix all the ingredients in order until obtaining a smooth consistency before placing the dressing in the MB Temple M dressing container.
Before eating, sprinkle some parmesan cheese over the pasta and drizzle the dressing over the salad.
