I have a love/hate relationship with yoga. I know I need it
as I have the flexibility of a small tank, but because I really suck at it, I
tend to procrastinate. My current strategy is to develop a yoga habit
(certainly much better than my current chocolate one;)) by finding 20 minutes
to practise each day. Waiting for your veggies to finish roasting is as good a
time as any. Once you finish, you’ll be in a good mood and your dinner will be
just minutes away.
While many people enjoy pumpkin desserts, I’m a sucker for
savoury dishes punctuated with this sweet vegetable. Its caramelised
goodness goes so well with the flavours of garlic, chilli, spinach,
walnuts and lemon that even writing about this makes me salivate. It’s a
marriage made in heaven and it’s kind of hard to describe so best make it
yourself:).
INGREDIENTS
- 200 g spaghetti (use gluten-free if you are gluten-intolerant)
- 3 tbsp / 45 ml olive oil
- 2-3 garlic cloves, finely diced
- 2 cups of cubed butternut squash / pumpkin*
- about 100 g spinach
- ½-1 tsp chilli flakes (depending on level of heat and your preference)
- ½ lemon, zest and juice
- salt and pepper, to taste
- 30 g walnuts, finely chopped
METHOD
- Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
- Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chilli flakes and cook for another minute or two stirring frequently.
Full Method : Click Here
