While many people enjoy pumpkin desserts, I’m a sucker for savory dishes punctuated with this sweet vegetable. Its caramelized pumpkin goodness goes so well with the flavors 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:).
If you need to roast your pumpkin, you can always do a quick yoga session while your oven does its magic. That’s what I’ve been trying to do lately – incorporate small yoga sessions into any waiting time.
- serves: 2
- prep: 20 min
- cooking: 15 min
INGREDIENTS
- 200 g spaghetti
- 3 tbsp olive oil
- 2-3 garlic cloves, finely diced
- 2 cups of cubed pumpkin
- about 100 g spinach
- ½-1 tsp chilli flakes
- ½ lemon, zest and juice
- salt and pepper, to taste
- 30 g walnuts, finely chopped
DIRECTIONS
- 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 caramelized.
- 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.
- Cook spaghetti for a minute shorter than you would normally.
- Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.
- Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.
- Serve immediately with chopped walnuts and lemon zest on top.
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| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
Ingredients
- 20 g spaghetti
- 3 tbs garlic clovers finely diced
- 2 cups pumpkin cubed
- 100 g spinach
- 1 tsp chilli flakes
- 1/2 lemon zest and juice
- salt and pepper, to taste
- 30 g walnuts finely chopped
Ingredients
|
|
Instructions
- 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.
- Cook spaghetti for a minute shorter than you would normally.
- Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.
- Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.
- Serve immediately with chopped walnuts and lemon zest on top.
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