simple yummy butternut squash pasta

Sometimes I really fancy butternut squash, but don't have the time to make risotto or anything too elaborate with it. This is a great simple dish that doesn't take that long to prepare, but tastes amazing! 

It tastes even better the day after too, so like many of my recipes it's great for your lunchbox. I have eaten it cold too, and thrown some salad leaves in with it. I think the bright orange looks really summery as well!

Serves 2

Enough pasta for 2 people
The top part of a medium butternut squash 
3 or 4 garlic cloves (depending on how much you like garlic)
a sprinkling of thyme
a bit of salt, pepper and olive oil



1. Preheat your oven to 200 degrees celcius

1. Chop through the butternut squash. I hope you're feeling strong, because sometimes this can be a bit difficult. Chop the top part into big fat discs, and then chop the peel from around the edge with it laying flat on your chopping board. I find this a lot easier than trying to peel it when it's whole, with a peeler or a knife. 

2. Chop the discs in half, and rub them with some olive oil, either in a bowl, or straight onto some foil on a baking tray. Then add the thyme, salt and pepper. You don't need a lot of salt, but add a bit more pepper and thyme. 

3. Unpeel 3 or 4 garlic cloves. Don't chop them up, as if they're too small, they will burn in the oven and taste quite bitter. 

4. Pop the butternut squash in the oven for 15 minutes, and put your pasta on to simmer with just over 10 minutes to go.  Once 15 minutes is up - check the butternut squash. Poke it, and if it's squishy, you're done. If not, give it another 5 minutes and try again.

5. Once your butternut squash is cooked, transfer it to a big enough bowl and mash it, until it's a lovely orangey, thymey, garlicky mess. Scoop the lovely mixture into the drained pasta, and serve. Get extra health points by adding some salad on the side. 

What do you like to do with butternut squash? Have you got a favourite squash recipe?