Time: 35 minutes
1 small butternut squash, peeled, seeded and cut into 1cm cubes
400g cherry tomatoes, washed and quartered
1 large red onion, diced
1 large bunch of basil leaves, picked
1/2 a vegetarian stock cube
200g of spaghetti
2 cloves of garlic, thinly sliced
1 large handful of walnuts, crushed
1. Preheat oven to 180c and bring a large pan of water to the boil.
2. Spread the butternut squash across a rostering tray and rub with a little olive oil. Season well with salt and pepper and place in the oven for 25 minutes or until soft and golden brown.
3. Add three teaspoons of olive oil to a wide based pan and bring up to a medium heat. Add the onions and stir for a couple of minutes. Then add the tomatoes and garlic and season with salt and pepper. Continue to stir for couple of minutes then bring the heat down to low heat and place a lid on the pan. Simmer for 10 minutes, making sure to stir frequently to prevent sticking. After 10 minutes add the basil leaves, crumble the halved stock cube in, stir and return the lid. Gently simmer for a further 10 minutes. The tomatoes will turn to a thick ragu consistency.
4. Next, add a teaspoon of salt to the pan of boiling water and cook the spaghetti till al dente, around 8 to 10 minutes.
Drain the pasta and mix with the tomato ragu. Remove the butternut squash from the oven.
Transfer the coated pasta to bowls and top with the roasted butternut squash. Scatter with crushed walnuts, a little olive oil, fresh cracked pepper and picked basil leaves.
After a hard days work of dancing or working out, it’s essential to refuel properly.
Pasta is the staple ingredient in this dish - replenishing the body with clean carbohydrates and wholesome vegetables.