[puravida]

made this up last night in a bit of a 'ready, steady, cook' moment and it was lovely so thought I'd share :

peel and cube a butternut squash, toss in olive oil, salt, pepper and a goos sprinkling of dried chilli flakes then roast at 200 degrees for about 25 mins.

In the meantime, get your pasta on the boil. We had shells but it would work with most shapes I think. (note - Decent pasta is a must though, not cheap supermarket own label. Spend an extra 50p a pack and get proper Italian  branded stuff - De Cecco is my fave - nice and rough finish so really holds sauces to it!)

Now finely slice a leek and fry gently in plenty of butter until soft. Add in the roasted squash and put to one side until your pasta is cooked and drained.

Now add the pasta to the pan, throw in a big handful of fresh spinach, and stir in a couple of tablespoons of philadephia (or mascapone if you have it) and another knob of butter. Heat gently and stur until the spinach wilts and the cheese & butter melt and coat all the ingredients.

Then eat it with plenty of parmesan and black pepper.

As additions I would try (but didn't have them in the fridge) would be to stir in some toasted pine nuts or some crispy fried pancetta or bacon.

Woudl love to hear your thoughts if you try this out.

[hayles62]

I will try this next week, I had my first Butternut Squash last  week and it was lovely, my girls couldn't get enough, I melted Stilton all over it and served it with a Lamb caserole I do with lots of roots, it was ""Absolutley""