SQUASH, SPINACH & WALNUT LINGUINE

Hello Everyone! When it comes down to me posting more "foodie" type of posts, i always just seem to stick with baking/desserts and i don't know why. So i thought i would share with you this super simple yet tasty autumn/winter pasta dish. This recipe is perfect served in a smaller quantity for lunch or more as an evening meal...

2 cups Butternut Squash or Pumpkin

1/2 teaspoon Chilli Flakes

2 Garlic Cloves

1/2 Lemon Juice and Zest

100g Spinach

200g Linguine or Pasta of Choice

 1 pinch of both Salt and Pepper

3 tablespoons Olive Oil

30g Walnuts

Cut the butternut squash into cube sized pieces, coat in 1 tablespoon of olive oil and season with a pinch of salt. Bake the butternut squash in a pre-heated oven (225c/435f/gasmark6) for around 40-45 minutes or until the squash has turned soft and slightly caramelised. Next you are going to want to heat up 2 tablespoons of olive oil in a pan with the garlic, frying it on a low-medium heat and then adding in the chilli flakes (making sure it doesn't burn). Cook your linguine as you normally would but leaving it for a minute less than normal. Next you are going to want to mash half of the butternut squash with a fork, before adding it into the pan with the garlic/chilli, season with pepper, lemon juice and add the remaining squash. Place the drained linguine and washed spinach into the pan, before incorporating all of the ingredients together. Serve with more chilli flakes (optional all depending on how mild/spicy you like your food), lemon zest and copped walnuts. 

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