Squashetti with Caramelised Leeks & Cabbage Recipe | Abel & Cole
Squashetti with Caramelised Leeks & Cabbage
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Prep: 10 mins
Cook: 25-30 mins
Cosy up to cabbage and snuggle up with squash, all jumbled together with organic spaghetti and creamy Italian ricotta.
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Ingredients you'll need
  • ½ a butternut squash
  • ½ a green cabbage
  • 2 leeks
  • A handful of rosemary
  • A bag of flaked almonds
  • A bag of spaghetti
  • A tub of ricotta
From your kitchen
  • A few splashes of olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Baking tray
  • Large pan
  • Colander
  • Frying pan
  • Bowl
Step by step this way
  • 1.

    Heat the oven to 200°C/Fan 180°C/Gas 6.Halve the butternut squash. Scoop the seeds out of one half. Peel and chop it into small chunks. Spread out on the baking tray. Drizzle with a splash of olive oil. Season. Roast in the oven for 20-25 mins till tender and caramelised. Shake half way through.

  • 2.

    Fill the kettle and boil it. Trim, rinse and shred half the cabbage. Discard any thick stems. Rinse the leeks. Finely slice them. Rinse and pat dry 2 sprigs of rosemary. Finely chop the leaves from the sprigs.

  • 3.

    Fill a large pan with hot water from the kettle. Add a pinch of salt. Pop the cabbage in the pan. Simmer for 3 mins till just tender. Lift out of the pan with a slotted spoon. Pop in a colander. Keep the hot water in the pan for later.

  • 4.

    While the cabbage cooks, pop the flaked almonds into a frying pan. Toast over a medium heat for 2-3 mins till golden. Keep shaking the pan while they cook so they brown evenly. Tip into a bowl.

  • 5.

    Warm a splash of olive oil in the frying pan. Add the leeks. Season. Fry over a medium heat for around 5 mins till soft and golden. Stir occasionally while they cook.

  • 6.

    Add the spaghetti to the pan of hot water from earlier. Cover. Simmer for about 8 mins till the spaghetti is cooked but not too soft. It should still have a little chew to it.

  • 7.

    Add the drained cabbage to the leeks. Stir and fry gently for about 5 mins till the veg is golden brown around the edges. Stir the rosemary and roast squash into the frying pan with the rosemary.

  • 8.

    Drain the spaghetti and toss with the veg to mix. Serve topped with spoonfuls of ricotta and the toasted almonds.