- 1 medium butternut squash
- 2 red onions
- 3 garlic cloves
- A handful of rosemary
- 400g 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 a little extra on the side - cut thick slices of bread and spoon over a mixture of finely grated garlic, chopped parsley, salt and pepper and olive oil. Arrange on a baking tray and bake in the oven till golden. To add a bit of green, serve the pasta alongside a big bowl of rocket tossed with balsamic vinegar and olive oil.
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 all of the chopped ingredients into a large, heavy-based pan (a wide, shallow casserole dish is perfect). Sprinkle in a good pinch of salt and pepper and drizzle in 2 tbsp oil. Crumble in the stock cube, pour in 1 ltr boiling water and stir well. Slide in the spaghetti (snap in half to help it fit in the pan if needed) and return to the boil. Reduce to a low heat, cover with a lid and cook for 20 mins, stirring every so often.
3. After 20 mins, the pasta should be tender and the cooking liquid thickened. If not, cook for a few mins longer. Tip in the spinach and squeeze in the juice from half the lemon. Stir everything together till the spinach leaves are just wilted. Taste and add a pinch more salt and pepper if needed.
4. Scoop the pasta and sauce onto warm plates and serve with wedges of the remaining lemon half for squeezing.