Yogurt Squash And Broccoli Pasta Salad
By Irish Yogurts Clonakilty
Yogurt Squash And Broccoli Pasta Salad
By Irish Yogurts Clonakilty
Method
- Preheat oven to 190c
- Cut the butternut squash in half, remove the skin with a peeler or knife and Cut into 1 cm cubes.
- Place on a roasting tray with olive oil and oregano, roast in the oven for 20 – 25 mins, remove from the oven and cool.
- While squash is cooking cook the pasta in boiling salted water 8 – 10 minutes until al dente, then strain and cool under cold running water.
- Cut the broccoli into small florets, cook in boiling salted water for 3 minutes, then strain and cool under cold running water.
- Toast the flaked almonds in the oven for 5 – 10 minutes until golden brown.
- To make the Irish Yogurts Clonakilty Low Fat Natural Live Yogurt or Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt dressing mince the garlic, split the chilli lengthways deseed it by scraping it with a knife, then chop the chilli finely.
- In a small bowl combine the garlic, chilli, yogurt, honey, olive oil, lemon juice and zest.
- To finish the salad combine the butternut squash, broccoli, pasta and raisins in a large bowl, coat with the Irish Yogurts Clonakilty Low Fat Natural Live Yogurt or Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt dressing.
- Place into a serving bowl and top with the flaked almonds
Ingredients
- 400g Penne pasta
- 200g Irish Yogurts Clonakilty Low Fat Natural Live Yogurt or Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt
- 25g Honey
- ½ Butternut Squash
- ½ head Broccoli
- ½ red Chilli
- 1 garlic
- 25 ml olive oil
- 1 tsp dried oregano
- 50g flaked almonds
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