Butternut Squash Recipe 

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• 300g./12ozs. of butternut squash in 1"/2.5cm. cubes.
• 180g./8ozs. of wholemeal pasta (we use spaghetti).
• 1 Onion - roughly chopped.
• 2 Cloves of garlic finely chopped.
• 2 Small chopped chillis (fresh or dried).
• 2 Tbls. of good olive oil.
• 1 good glass of red wine around 250ml.
• The same of water.
• 1/2 A stock cube (veg or chicken).
• 1 Tbls. of balsamic vinegar.
• A 2" piece of cinammon.
• 4 Bay leaves.
• 1/2 Tsp. of cornflour/cornstarch slaked in a little water.
• 50g./20ozs. Of freshly grated parmesan.
• Salt to taste

1. OK - brown your onions and squash in a metal handled frypan.
2. Add the garlic and chilli and stir.
3. Pop your pan into a preheated oven at 150ºc./300ºf. for 15-20 minutes until everything is soft and golden.
4. Meanwhile put on a large pan of salted water to boil, throw in the spaghetti and boil for 10-12 mins (follow packet instructions).
5. And make the sauce.
6. Put the wine, water, crumbled stock cube,cinammon, and bayleaves into a pan and reduce to half it's volume.
7. Thicken a little with the slaked cornflour and keep warm.
8. Drain the pasta and divide between two warmed bowls.
9. Now top with the roasted mixture.
10. Spoon over the red wine sauce.
11. And sprinkle with the parmesan.