Autumn ruffs
4 People
68 minutes
Easy
INGREDIENTS
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250g Lustucru pasta collars
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½ hubbard squash
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2 zucchinis
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2 red bell peppers
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2 onions
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150g hazelnut powder
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2 tablespoons Mexican spice blend (paprika, cumin, chili, coriander)
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2 tablespoons Herbes de Provence
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1 goat cheese log
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42 tablespoons liquid honey
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Salt
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Olive oil
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50g butter
PREPARATION
Preparation time: 20 min Cooking time: 48 min
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Preheat your oven to 180°C.
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Dice the onions.
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Scoop out the seeds from the red kuri squash, wash it thoroughly (no need to peel it), and cut it into approximately 2cm cubes.
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Wash and finely dice the zucchini and bell peppers as well.
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Cut the goat cheese log into pieces.
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In a large bowl, mix all the vegetables with the spices, Herbes de Provence, honey, goat cheese pieces, hazelnut powder, and 6 tablespoons of olive oil, then season with salt.
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Bake in a large dish for 40 minutes, checking to ensure it doesn't brown too much, stirring occasionally with a wooden spoon if necessary.
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15 minutes before the vegetables are done cooking, boil a large pot of salted water and cook the pasta according to package directions.
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Drain and serve with the roasted vegetables and goat cheese.
