700g butternut squash, peeled, deseeded and cut into 5cm chunks
2 garlic cloves, peeled and sliced
2 tbsp fresh rosemary leaves, roughly chopped
2 tbsp olive oil
300g wholewheat spaghetti
150g kale, large leaves roughly chopped
25g walnuts, toasted and roughly chopped
100g goat’s cheese, roughly crumbled
Pinch dried chilli flakes
- Preheat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Put the squash, garlic and rosemary in a roasting tin and drizzle over the oil. Season and roast for 30-40 minutes, until tender.
- Meanwhile, cook the spaghetti in boiling salted water for 10-12 minutes, until just tender. Add the kale for the last 3 minutes of cooking time; drain well and return to the pan. Stir the squash mixture, walnuts and goat’s cheese gently through the spaghetti and kale until just combined. Divide among 4 serving bowls and top with the chilli flakes, to serve.