Linguine with roast squash, manchego and walnuts
This is a great dish to make when you need something relatively quick and easy but don’t want to compromise on flavour. The roast squash and manchego add a creamy decadent quality to the linguine whilst the roasted walnuts add texture complimenting the nuttiness of the roast squash.
Heat the oven to 200c. Toss the squash in the olive oil, chilli and oregano and season well. Roast for 30 – 40 minutes until tender and caramelised, tossing every so often.
Meanwhile, toast the walnuts in a pan until lightly golden and set aside. Cook the pasta in boiling salted water for 10-12 minutes until just cooked then drain and tip into a serving bowl and drizzle with extra virgin olive oil.
Add the squash to the pasta and mix together. Use a potato peeler to shave the manchego and fold through the pasta with the watercress. Check the seasoning and serve immediately.
1 small queen squash or other squash, peeled, deseeded and cut into small chunks (you want about 600g of flesh)
2tbsp olive oil
1 red chilli
Sprigs fresh oregano, leaves stripped
100g walnut halves
Extra virgin olive oil to drizzle
75g bag baby leaf watercress