1 Medium Sized Butternut Squash

75g Pine Nuts

200g Feta Cheese

8 Rashers of Maple Cured Bacon

Large Handful of Kale

1tbsp Oregano

2 Handfuls of Cherry Tomatoes

500g Fusilli Pasta

2tbsp Vegetable Oil

This is a versatile dish – vegetarians can just omit the bacon, you can substitute blue or goat’s cheese for the feta and use spinach or broccoli instead of kale. It’s my autumn cardi in a bowl.

  1. Cut the squash into 2cm cubes and place in a baking tray with the tomatoes. Drizzle over the oil and sprinkle on the oregano. Bake in a moderate oven for 20 – 30 minutes, turning occasionally.
  2. Meanwhile grill or fry the bacon and cut into strips. Toast the pine nuts (unless you’re like me and can’t help burning them, in which case just use straight from the packet). I don’t pre-cook the kale, as by cutting it into ribbons it wilts enough in the dish (and thereby keeps its precious nutrients).
  3. Cook the pasta. Once the pasta is drained, but steaming hot, add it to the other ingredients, combine them carefully and serve.

 

  • words:
  • pictures: David Merewether

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