This autumnal pasta dish is really quick and easy to whip and it’s perfect to use up local and seasonal ingredients.
I created this recipe as part of the Changeons de Menu campaign by SOS Faim, in order to encourage people to make a global difference by changing their eating habits. Check out the campaign here.
400g butternut squash
3 garlic cloves
1 tbsp olive oil
250g spelt spaghetti
a few fresh sage leaves*
40g butter
80g soft goat’s cheese
salt and pepper
Prep: 30mins – Serves 2
Preheat the oven to 200°C.
Peel the butternut squash and cut into 1cm cubes. Distribute the cubes in a baking tray, add two unpeeled garlic cloves, the olive oil and a pinch of salt. Mix everything and bake for 20 minutes or until the butternut squash is soft.
Once the squash has finished baking, cook the spelt spaghetti according to package instructions.
Peel and crush the remaining garlic clove. Finely chop the sage leaves.
Melt the butter in a frying pan and fry the crushed garlic and the sage for 2 minutes.
Add the drained spaghetti and the butternut squash (discarding the baked garlic cloves) mix and season with salt and pepper.
Distribute the spaghetti between two plates and scatter some crumbled goats’ cheese onto each portion.
*just how many sage leaves you need depends on their size. If they’re small you might want to use 20 leaves, if they’re big, 10 leaves will do.
