David Atherton's recipe for butternut pasta bake - MW

Butternut squash is not just a vegetable. When cooked and mixed into a puree, it becomes a smooth, smooth sauce. For those who want to eat carbs, you can scoop this macaroni bread with the knowledge that you don't eat a lot of cheese. Be warned, though, not all squash butternut is the same. Bigger is not better - they tend to be woolly and don don for the sweet taste, chestnuts and luxurious texture you can get from smaller squash.

Serve two

For pesto thyme
Bunch of thyme
1 bunch of small parsley
1 bunch basil
30g hard cheese (optional)
30ml olive oil
1 clove garlic
10g roasted pistachios
10ml of lemon juice

For the rest
500g peeled squash
1 large onion
Olive oil
White wine 150ml
400ml of vegetables
6 cloves of minced garlic
1 tsp oregano
Bunch of thyme
1 teaspoon paprika
Chili spoon
Spoon of salt
250g macaroni
Spinach 100g
2 slices sour powder
Salt and black pepper

Blitz all pesto ingredients until smooth.

Heat the oven to 200C (180C fan) / 400F / gas mark 6.

Dice the butternut squash into 1 cm cubes. Put 200g of it on a greased baking tray and bake in the oven for 25 minutes.

Finely chop the onion and fry with a glug of olive oil until translucent, then add the remaining butternut squash. Add the wine and stock and bring to a simmer.

Add half the minced garlic along with the herbs, spices and salt and simmer for 20 minutes (or until the butternut squash is soft).

While this is simmering, cook your macaroni al dente.

Blend the squash mix until smooth.

Mix the rest of the garlic through the sauce then add to the pasta. Mix in the roasted butternut squash and spinach, then transfer to a baking dish.

Blitz the stale bread into breadcrumbs and toss with salt, black pepper and 15ml olive oil.

Blob the pesto over the top, then sprinkle the breadcrumbs on top and bake for 20-25 minutes.

Serve with your favorite green salad with a zingy dressing.

MW