Roasted butternut and wilted rocket spaghetti
Preparation time 10 minutes
Cooking time 30 minutes
Serves 4
Easy
1 butternut squash, peeled, deseeded and cut into chunks
2tbsp olive oil, plus more to drizzle
2 garlic cloves
350g (12oz) spaghetti
6tbsp dried breadcrumbs
1tsp chilli flakes
50g (2oz) rocket
grated Parmesan (or veggie alternative)
1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Toss the butternut in half the oil and roast with the garlic cloves for 30 minutes, until soft and beginning to caramelise. While it's cooking, put the pasta on to boil in salted water.
2 Place the breadcrumbs and chilli flakes in a roasting tin with the remaining oil and some seasoning. Cook in the bottom of the oven for 5 to 10 minutes, until golden and crisp.
3 When the pasta is cooked, drain and put back in the pan with some olive oil, the squash, rocket and most of the breadcrumbs. Season and toss, then divide between 4 bowls. Serve with Parmesan and remaining breadcrumbs.
Cooking time 30 minutes
Serves 4
Easy
1 butternut squash, peeled, deseeded and cut into chunks
2tbsp olive oil, plus more to drizzle
2 garlic cloves
350g (12oz) spaghetti
6tbsp dried breadcrumbs
1tsp chilli flakes
50g (2oz) rocket
grated Parmesan (or veggie alternative)
1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Toss the butternut in half the oil and roast with the garlic cloves for 30 minutes, until soft and beginning to caramelise. While it's cooking, put the pasta on to boil in salted water.
2 Place the breadcrumbs and chilli flakes in a roasting tin with the remaining oil and some seasoning. Cook in the bottom of the oven for 5 to 10 minutes, until golden and crisp.
3 When the pasta is cooked, drain and put back in the pan with some olive oil, the squash, rocket and most of the breadcrumbs. Season and toss, then divide between 4 bowls. Serve with Parmesan and remaining breadcrumbs.
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