Savory dish punctuated with sweet butternut squash. Its caramelized goodness goes so well with the flavors of garlic, chili, spinach, walnuts and lemon

Recipe by: Lazy Cat Kitchen

INGREDIENTS

  • 200 g spaghetti (use gluten-free if you are gluten-intolerant)
  • 3 tbsp olive oil
  • 2-3 garlic cloves, finely diced
  • 2 cups of cubed butternut squash / pumpkin*
  • about 100 g spinach
  • ½-1 tsp chili flakes (depending on level of heat and your preference)
  • ½ lemon, zest and juice
  • salt and pepper, to taste
  • 30 g walnuts, finely chopped

METHOD

  1. Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven 435º F for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelized.
  2. Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chili flakes and cook for another minute or two stirring frequently.
  3. Cook spaghetti for a minute shorter than you would normally.
  4. Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chili and garlic.
  5. Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chili if needed.
  6. Serve immediately with chopped walnuts and lemon zest on top.