Summer Vegetable Spaghetti

by Bronwen Laight

Ingredients

4 cups butternut squash (peeled and chopped into smallish bit size pieces)
2 or 3 tbsp vegetable oil
1 punnet of cherry tomatoes, halved (or other tomatoes roughly chopped)
2-3 cloves crushed garlic
1 big handful green beans, boiled for 3 minutes
3-4 tbsp toasted pine nuts or chopped walnuts
200 g goat’s feta, cubed
Handful of Kalamata olives, pitted and cut in half
1-2 tbsp balsamic vinegar
Handful of basil roughly chopped
Extra virgin olive oil
Grated Parmesan
Chilli flakes (optional)
Spaghetti
Salt and pepper

Directions

Place the butternut squash in a roasting dish and coat in the vegetable oil. Roast the chopped squash at 200 C until golden and cooked through. Meanwhile place the cut tomatoes, green beans, pine nuts, feta, olives, balsamic vinegar, basil, olive oil, garlic and chilli into a large mixing bowl. Cook approx. 100 g of spaghetti for each adult according to packet directions. Add drained spaghetti and roasted pumpkin to the rest of the ingredients and season the lot with salt and pepper. Mix and serve with grated Parmesan.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!

— Lila

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