1 Medium Sized Butternut Squash
75g Pine Nuts
200g Feta Cheese
8 Rashers of Maple Cured Bacon
Large Handful of Kale
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.
- words: Jo Arnell
- pictures: David Merewether
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