Peel the skin from the squash using a peeler or sharp knife. Cut it in half lengthways and scoop out the seeds (you can compost or plant them). Chop the squash into 1-2cm-thick cubes. Set aside.

Peel the red onions and finely chop them. Halve the red peppers and remove the seeds and pith. Chop the peppers into pieces similar to the onions.

Place a large, deep pan on the hob (a casserole dish or heavy-based pan is perfect) for a few mins. When warm drizzle in 2 tbsp olive oil and add the chopped onion and pepper. Fry on a medium heat for 6-8 mins till the veg start to soften.

While the veg fry, peel and grate or crush the garlic cloves. Add the garlic and 2 tsp fennel seeds to the veg and cook, stirring, for 1 min. Add the squash to the pan with a good pinch of salt and pepper, and stir well.

Pour the tins of chopped tomatoes into the pan and add 800ml warm water. Bring to a bubble and simmer for 10 mins. Meanwhile, finely chop the rosemary leaves.

Tip the gnocchetti pasta and rosemary into the pan and stir. Pop a lid onto the pan and cook for 10-12 mins. The squash should be tender and the pasta cooked through after this time.

While the pasta cooks, strip the kale leaves from their thick cores and finely chop the leaves. Zest and juice the lemon. Add the chopped kale, and the lemon juice and zest to the pan. Cook for 3-4 mins to wilt the kale.

Taste the sauce and add more salt or pepper if you think it needs it. Serve the squash pasta in warm bowls, and drizzle 1 tsp of oil over each to serve.