- 1 butternut squash
- 2 shallots
- 2 garlic cloves
- 250g cherry tomatoes
- 1 tbsp balsamic vinegar
- 200g spaghetti
- A handful of oregano, leaves only
- 1 lemon
- ½ x 150g Perl Las cheese
- 50g rocket
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- 100ml boiling water
- Large pan with a lid
- Vegetable peeler
- Large frying pan with lid
- Measuring jug
- Baking tray (optional)
- 1.
Put a large pan of salted water on to boil. Peel the butternut squash, halve it and scoop out the seeds (see our tip on what to do with the seeds). Slice the squash into 1cm-thick chunks. Peel the shallots and finely chop them. Peel the garlic and crush or finely chop it. Fill and boil your kettle.
- 2.
Pour 1 tbsp olive oil into a large frying pan and warm it to a medium heat. Slide in the shallots and garlic, season with salt and pepper and fry for 2 mins.
- 3.
Add the squash and 100ml boiling water to the pan. Cover with a lid (or use a baking tray if you don't have a lid that fits) and cook for 10 mins, stirring occasionally, till the squash has softened. If the pan starts to look dry, add an extra 2-3 tbsp water and turn the heat down a little.
- 4.
Meanwhile, halve the tomatoes and slide them into a bowl. Add 1 tbsp each olive oil and balsamic vinegar. Season with a pinch of salt and pepper, toss to mix and set aside. Pick the oregano leaves.
- 5.
By now the water in the pan should be boiling. Add the spaghetti and cook for 8-9 mins, till tender with a slight bite. When the pasta is cooked, scoop a mugful of water out of the pan (mind your fingers, or use a ladle) and drain.
- 6.
Tip the spaghetti into the frying pan with the squash. Add the oregano leaves and crumble in half the pack of Perl Las. Squeeze in the juice from half the lemon and add 3 tbsp of reserved pasta water. Stir to melt the cheese into a creamy sauce. Add a splash more pasta water if needed, to loosen the sauce.
- 7.
Add the rocket to the bowl with the tomatoes and toss to dress. Pile the pasta onto a couple of plates and serve with the salad on the side.
- Tip
Feeling Blue
The leftover Perl Las cheese will keep in the fridge, wrapped for a few days. Treat yourself to an autumnal toasty bu grilling a slice of bread, then flipping over and topping with sliced pear, chopped walnuts and the crumbled Perl Las. Grill till the cheese is melted and drizzle with a little honey before serving. - Tip
Low Waste, No Waste
You can toast your leftover squash seeds to turn them into a crunchy snack. Pull any pumpkin flesh off the seeds and wash them. Pop a dry frying pan on a medium heat, tip in the seeds and toast for a few mins to dry them out. Add a splash of oil, a pinch of salt and a pinch or 2 of your favourite spices, such as turmeric, cumin, smoked paprika or chilli powder. Toast, stirring, till puffy and golden. Tip into a bowl, cool for a few mins and serve. They will keep in a sealed tub for a few weeks.