Squash & spinach fusilli with pecans

• butternut squash↗160g g

  diced

• garlic cloves↗3

  sliced

• chopped sage leaves1 tbsp tbsp
• rapeseed oil↗2 tsp tsp
• large courgette↗1

  halved and sliced

• pecan↗6

  halves

• wholemeal fusilli↗115g g
• baby spinach↗125g bag bag

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Toss the butternut squash, garlic and sage in the oil, then spread out in a roasting tin and cook in the oven for 20 mins, add the courgettes and cook for a further 15 mins. Give everything a stir, then add the pecans and cook for 5 mins more until the nuts are toasted and the vegetables are tender and starting to caramelise.

2. 2

   Meanwhile, boil the pasta according to pack instructions – about 12 mins. Drain, then tip into a serving bowl and toss with the spinach so that it wilts in the heat from the pasta. Add the roasted veg and pecans, breaking up the nuts a little, and toss again really well before serving.