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
grams butternut squash
tablespoon olive oil
grams spelt flour spaghetti
fresh sage leaves
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