A recipe to live well this Autumn

In celebration of the humble Squash

Squash, or Pumpkin are filled with flavour and abundant with vital beta carotene, magnesium and vitamins A, C & E. Like potatoes, much of their nutritional value can be found in the skin, so cooking them slowly and simply allows you to glean the very best of the whole fruit.

Stripping back your cooking to allow the true flavours of organically grown ingredients, like squash, to shine is a technique to be forgotten. Your tastebuds will thank you! Butternut squash is easily found in supermarkets and is wonderful, rich, nutty and delicious simply drizzled with olive oil, scattered with chilli flakes and oven roasted until just tender. Add a few shards of crispy pancetta and some parmesan shavings if you like and you have an easy and very nutritious lunch or supper.

The following recipe, truly a celebration of the season, combines squash with cobnuts/hazelnuts, sage, salty feta and penne pasta.

Enjoy Michaela x

Ingredients for 4

300g Penne Pasta

1.2Kg your choice of Squash

Handful of fresh Sage Leaves

3 tbs Cobnuts or Hazelnuts, bashed in a pestle and mortar to break them up a bit then lightly oven roasted to give colour and release their full flavour

Olive Oil

Sea Salt flakes & freshly ground Black Pepper

Marinaded Feta

150g Feta Cheese

2 cloves Garlic

2 pinches Chilli Flakes

2 small bunches fresh Rosemary, Thyme or Sage - stems and leaves bashed (pestle & mortar works well again here)

200 ml Olive Oil

Break the Feta into chunks and place into a large jar with the garlic, chilli and herbs. Cover with the oil and leave to marinade overnight-24 hours

Heat Oven to 225c

Prepare the squash by cutting it in half, removing the seeds then slicing into 2-3cm thick slices. Place slices on a parchment-lined large roasting tray, drizzle with olive oil, seasoning well with salt and black pepper and roast for approx. 20-25 minutes until just soft and nicely coloured.

Whilst the squash is roasting, cook the penne (as per packet instructions) until al dente, in a large pan of boiling water then drain and keep warm.

Quickly fry the sage leaves in a couple of tbs olive oil until very crisp.

Serve the pasta topped with the squash, nuts, crispy sage and lastly the feta and a good glug of the chilli/herb spiced marinade.

This lovely recipe and the beautiful images come to you from Liselotte Forslin

For more food inspiration, more amazing recipes and photography take a look here blogg.alltommat.se/liselotteforslin -you won't be disappointed! Instagram : liselotteforslin

Autumn Harvest