About the Recipe
Winter Squash, Kale & Hazelnut spaghetti is the perfect way to use up seasonal winter vegetables.
You can use whatever winter squash you can get your hands on (e.g. butternut, kabocha, acorn, pumpkin, autumn crown). Roasting the squash and garlic first brings out a natural sweetness to these vegetables.
We’ll also make a breadcrumb topping using hazelnuts. This is a great way to use up any old bread ends, prevent food waste, and add texture to the pasta.
Using nutritional yeast in place of parmesan adds a cheesy hint to this spaghetti, without the CO2 emissions that come from cheese.
1 slice bread (30g)
750g winter squash
6 garlic cloves (30g)
4tbsp olive oil
1 tsp dried oregano
1⁄2 tsp dried rosemary
⅛ tsp salt
1 tbsp nutritional yeast
3 tbsp (45ml) lemon juice - juice from one lemon
How to make the recipe
1. Preheat oven to 200c.
2. Cut the winter squash in half and remove the seeds. Chop squash into evenly-sized bitesize chunks (around 2cm). Peel or cut off the skin.
3. Add chopped squash to a large bowl. Add 1 tbsp olive oil and the oregano, rosemary and salt. Stir to coat every piece of squash.
4. Place the chopped squash on a roasting tray or baking sheet, ensuring pieces aren't touching. Place the unpeeled, whole garlic cloves on the same tray too.
5. Place the tray in the oven for 25-30 minutes until the squash is slightly browned and tender. Toss them half way through roasting.
6. Put the bread and hazelnuts into a blender or food processor. Pulse until you have nutty breadcrumbs.
7. Heat a large frying pan over a medium heat. Add the breadcrumbs to the pan and spread evenly around the pan. Keep stirring them until they turn golden brown and you can smell the hazelnut - this will only take 2-3 mins. Don’t leave the pan or stop stirring - we don’t want them to burn! Once cooked, empty onto a plate immediately to stop the cooking.
8. Cook your spaghetti in salted water according to the pack’s instructions, but for 2 minutes less than instructed. Drain the spaghetti and reserve the pasta water from the pot.
9. Peel the skins from the roasted garlic cloves.
9. Re-heat your large frying pan used earlier with 1 tbsp olive oil.
10. Add the kale and the peeled, roasted garlic cloves to the pan. Mash the roasted garlic cloves with a wooden spoon into the pan and kale. Don’t worry if there are a few small chunks. Fry the kale and garlic for another minute.
10. Add 250ml of the pasta water to the pan. Cover the pan and steam the garlicky kale for 3-4 minutes.
11. Add the drained pasta, roasted squash, nutritional yeast and 2 tbsp olive oil. Stir and cook for a further two minutes.
12. Add 3 tbsp hazelnut breadcrumb and lemon juice to the spaghetti. Mix in. Taste to see if anymore salt is needed.
12. Plate the spaghetti and top with more hazelnut breadcrumbs. Grind over black pepper. Serve.