Butternut Squash and Kale Spaghetti

There are days when I just don’t want to cook dinner, when I’m tired, can’t be bothered, or just want something with very little effort. This is the recipe I make when those moods strike. It’s incredibly easy and once you’ve roasted the butternut squash there’s really only 15 minutes more work.

So if you’re getting tired of social distancing, tired of cooking, and just overall frustrated – pull together this dish, pour yourself a glass of wine, and breathe.

Believe me, it’ll all feel better over a massive bowl of carbs!

Ingredients

900g Butternut Squash
1Tbsp Paprika
300g Spaghetti
2 Red Onions
4 Garlic Cloves
4 Sun-dried Tomatoes
200g Kale*
2 tsp Crushed Chillies
40g Walnuts
1 Tbsp Lemon Juice
Salt & Pepper, to taste

Directions

Peel and roughly dice your butternut squash. Toss with plenty of salt and pepper, the paprika, and a touch of oil. Bake in a hot oven at 220º C (200ºC Fan/425ºF) for 1 hour, tossing halfway through. When cooked, mash the squash a little and put to one side.

There really isn’t much prep in this recipe and that’s what helps make this so quick. Thinly slice the onions lengthwise, mince your garlic, cut the tomatoes into thin strips, finely chop the walnuts, and shred your kale. That’s all – with everything else you should be eating in just 10 minutes.

Put your spaghetti on to cook and while it simmers you’re going to make up the flavourings. Heat up 2 tbsp of olive oil in a large pan. Fry the onion and garlic gently on a medium heat, stirring frequently so it doesn’t burn. Once softened and just starting to brown, add the chilli flakes and kale. Cook for another few minutes, stirring frequently until your kale has softened slightly.

Add your mashed squash, tomato strips and walnuts, stirring thoroughly and allow to toast for a minute or two. Finally add your cooked and drained pasta along with the lemon juice and toss we.

Season to taste and serve – wasn’t that quick?