This week we are feeling very autumn-y. The weather here in London? Not so much yet. It is sunny and smells like spring. But as we really love autumn, this week we’ve prepared a recipe that will make you feel warm and cozy inside. And it also goes with the lovely weather.
What could we be making that feels both like spring and autumn? Wholemeal pasta with roasted butternut squash! What’s very interesting about this recipe is that this dish is equally enjoyable served both hot or at room temperature. So you can enjoy it on a sunny day too!
When we cook, we always love trying out new types of pasta. Remember our zea penne pasta salad? What about our zea spaghetti with asparagus? This week we are trying our new wholemeal spaghetti. It is nutty, cooks in no time and somehow makes us feel healthier. And we’ve paired the butternut squash with our smoked paprika and smoked salt! Yum!
Serves 4
1 medium squash, approx. 750g
3 tbsp olive oil
1tsp smoked paprika
smoked salt
a few pinches of cinnamon
a few pinches of grated nutmeg
1 large chilli, finely chopped
320g spaghetti or pastitsio macaroni
To serve
4 tbsp olive oil
1 red chilli, finely chopped
1 lime
salt (to taste)
Preheat your oven at 180C
Wash and cut the squash in large, bite-sized pieces. You can peel it if you want, but we prefer not to.
Place the squash in a large baking tray, along with the olive oil, smoked paprika, smoked salt, cinnamon, nutmeg, chilli. Mix everything together so that each piece of squash is nicely coated with olive oil and spices.
Bake at 180C for 40min, stirring the pieces half way through. Squash should be tender and slightly crispy on the edges.
In the meantime boil the pasta in a large pot of salted water for 5-10min, until al dente. Drain and place in a large bowl with 4 tbsp extra virgin olive oil. Stir well and add the cooked squash, chilli. Taste and season with salt if needed. Serve with lime wedges and squeeze some lime on top of the pasta before eating.
