Roast squash, caramelised onion & sun-dried tomato mafaldine

Serves 4

INGREDIENTS 

For the squash:

Olive oil 

1 butternut squash, cubed (peeling optional)

1 tsp smoked paprika 

1/2 tsp cayenne pepper 

Salt, pepper 

For the sauce:

2 tbsp butter 

1 tbsp sun-dried tomato oil from the jar

1 onion, diced

3 cloves of garlic, minced

2 tbsp tomato puree

1 tsp dried thyme 

1 tsp dried oregano 

1 lemon, zest and juice

200g sun-dried tomatoes, roughly chopped

2 tbsp cream cheese

100g baby spinach 

To serve:

350g mafaldine - or other pasta of choice 

Feta crumbled 

Chilli flakes 

METHOD 

1. Preheat oven to 190C fan. Line a baking tray with baking paper. Toss the squash with paprika, cayenne, salt, pepper and a good lug of olive oil. Spread on the baking tray and roast for 25 minutes until softened. 

2. Get the pasta on cooking to packet instructions in a pot of salted water. Strain the pasta reserving the pasta water. 

3. Heat a large pan over a medium heat with the butter and sun-dried tomato oil. Add the onion with a pinch of salt and cook until softened and lightly caramelised, about 10 minutes. Add the garlic, tomato puree, thyme and oregano. Cook for 1 minute then stir through the sun-dried tomatoes. Stir through the cream cheese with around 200ml pasta water and add in the lemon.

4. When the squash is cooked, stir through the sauce and add the spinach to wilt. Taste to season with salt and pepper. Add the pasta to the pan, tossing to coat, adding a splash more pasta water if you need to loosen. Divide between bowls and top with crumbled feta, chilli flakes and a drizzle of extra virgin olive oil.