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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
- 400 grams butternut squash
- 3 garlic cloves
- 1 tablespoon olive oil
- 250 grams spelt flour spaghetti
- 10 fresh sage leaves
- 40 grams butter
- 80 grams fresh goat's cheese
- salt and pepper
- Preheat the oven to 200°C.
- 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.
- Once the squash has finished baking, cook the spelt spaghetti according to package instructions.
- Peel and crush the remaining garlic clove. Finely chop the sage leaves.
- Melt the butter in a frying pan and fry the crushed garlic and the sage for 2 minutes.
- Add the drained spaghetti and the butternut squash (discarding the baked garlic cloves) mix and season with salt and pepper.
- Distribute the spaghetti between two plates and scatter some crumbled goats’ cheese onto each portion.
- This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe