- 160g butternut squash, diced
- 3 garlic cloves, sliced
- 1 tbsp chopped sage leaves
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 large courgette, halved and sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 6 pecan halves
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 115g wholemeal fusilli
- 125g bag baby spinach
Heat oven to 200C/180C fan/gas 6. Toss the butternut squash, garlic and sage in the oil, then spread out in a roasting tin and cook in the oven for 20 mins, add the courgettes and cook for a further 15 mins. Give everything a stir, then add the pecans and cook for 5 mins more until the nuts are toasted and the vegetables are tender and starting to caramelise.
Meanwhile, boil the pasta according to pack instructions – about 12 mins. Drain, then tip into a serving bowl and toss with the spinach so that it wilts in the heat from the pasta. Add the roasted veg and pecans, breaking up the nuts a little, and toss again really well before serving.