Author Notes
This autumnal pasta dish is really quick and easy to whip and it’s perfect to use up local and seasonal ingredients. —Anne's Kitchen
Ingredients
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400 grams
butternut squash
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3
garlic cloves
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1 tablespoon
olive oil
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250 grams
spelt flour spaghetti
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10
fresh sage leaves
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40 grams
butter
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80 grams
fresh goat's cheese
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salt and pepper
Directions
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Preheat the oven to 200°C.
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Peel the butternut squash and cut into 1cm cubes. Distribute the cubes in a baking tray, add two unpeeled garlic cloves, the olive oil and a pinch of salt. Mix everything and bake for 20 minutes or until the butternut squash is soft.
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Once the squash has finished baking, cook the spelt spaghetti according to package instructions.
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Peel and crush the remaining garlic clove. Finely chop the sage leaves.
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Melt the butter in a frying pan and fry the crushed garlic and the sage for 2 minutes.
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Add the drained spaghetti and the butternut squash (discarding the baked garlic cloves) mix and season with salt and pepper.
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Distribute the spaghetti between two plates and scatter some crumbled goats’ cheese onto each portion.
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