YUM #meatlessMonday try this delicious butternut squash, spinach and ricotta pasta.
Peel and chop the butternut squash into about 2cm cubes and place in the oven drizzled with olive oil and some chilli flakes (optional) for 40 minutes.
Finely chop some red onion, fry it for 5 minutes or so and add the passata with some herbs and pepper for flavour, add the spinach to the pan until it wilts.
Meanwhile cook the pasta and then add the butternut squash and pasta to the pan and mix together.
Serve with ricotta!