- 1 medium butternut squash
- 2 red onions
- 3 garlic cloves
- A handful of rosemary
- 400g vine tomatoes
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- 1 vegetable stock cube
- 500g spaghetti
- 200g baby leaf spinach
- 1 lemon
If you want to serve your pasta with something extra, you can rustle up a side of herby garlic bread. Cut thick slices of bread and top them with a mixture of finely grated garlic, chopped parsley, salt, pepper and olive oil. Arrange on a baking tray and grill till toasted. Freshen the spread with a peppery rocket salad dressed with a splash of balsamic.
1. Peel the butternut squash. Halve it lengthways and scoop out the seeds (you can keep them to roast for a snack, or pop them in your compost bin). Chop the squash into 1cm cubes. Peel the onions and thinly slice them. Peel and crush or finely chop the garlic. Pick the rosemary leaves and finely chop them. Chop the tomatoes into small chunks.
2. Slide everything into a large, heavy-based pan (a wide, shallow casserole dish is perfect). Season with salt and pepper and drizzle over 2 tbsp olive oil. Crumble in the stock cube, pour in 1 ltr boiling water and stir well. Add the spaghetti (snap it in half to help it fit in the pan if needed) and bring to the boil. Turn the heat down low, cover with a lid and cook for 20 mins, stirring every so often.
3. After 20 mins, the pasta should be tender and the sauce thickened. If not, cook for a few mins longer. Tip in the spinach and squeeze in the juice from half the lemon. Stir to just wilt the spinach. Taste and add a pinch more salt or pepper if needed.
4. Scoop the pasta and sauce onto warm plates and serve with wedges of the remaining lemon half for squeezing.