| Squash, garlic and walnut pasta |
 This is an unholy combination of winter and summer squashes, brought to you by the global vegetable transport industry. Combined with garlic and two forms of walnut, and roasted, they make a perfect autumn dinner. You could add some grated pecorino, or a herb, if your kitchen was better stocked than mine was last night.
| 1 small butternut squash, peeled and cut into 1 cm cubes |
| olive oil |
| 3 large cloves of garlic, peeled and roughly chopped |
| 2 small zucchinis (courgettes), cut into 1 cm pieces |
| 8 - 10 walnuts, very finely chopped |
| sea salt and black pepper |
| 200 g pasta |
| walnut oil |
Preheat the oven to 200 C. Toss the squash with a skerrick of olive oil in a large roasting pan, and roast for 10 minutes. Add the garlic and zucchinis and roast a further 15 minutes, or until almost done. Toss through the chopped walnuts and the salt and pepper, and cook a further 5 minutes, or until the vegetables are cooked and the nuts are toasted.
Meanwhile, cook the pasta in lots of salted boiling water, until al dente. Drain, then add to the vegetables in the roasting pan. Drizzle with walnut oil and toss well. Season to taste and serve at once.
Serves 2.
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25 October 2004
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