Spaghetti with garlic-roasted squash

Spaghetti with garlic-roasted squash

Ingredients

16oz spaghetti
1 lb butternut squash, peeled, cut into 1cm/½in cubes
4 tbsp olive oil, plus extra for drizzling
4 garlic clove, crushed
12 sprigs fresh thyme
salt and freshly ground black pepper

Method

1. Preheat the oven to 400F.

2. Cook the pasta according to packet instructions. Drain and set aside to keep warm.

3. Meanwhile, place the squash pieces into a bowl with the olive oil, crushed garlic and six of the thyme sprigs and season with salt and freshly ground black pepper. Mix well to coat the squash, then place the mixture onto a non-stick baking sheet.

4. Transfer the baking sheet to the oven and roast for 8-10 minutes, or until the squash is tender. Remove the sprigs of thyme and discard.

5. To serve, stir the roasted squash into the pasta. Place the pasta into a serving bowl, drizzle over a little olive oil and garnish with a sprig of thyme.