Chili Squash with Black Linguini and Pesto

As percet for lunchtime as it is for an Evening meal. The black linguini makes this frightfully fun, and the pesto is a great colour contrast.

This is what you’ll need;

1 Carnival squash

Olive oil

2 Garlic cloves

Salt and Pepper

Dried red chili flakes

Black linguini

Pesto

Spinach leaves

Preheat the over to 425Β°

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Take one gloriously speckled carnival squash

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Cut it into wedges, I follow the natural lines of the squash. Then scoop out the seeds.

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In a little dish combine a couple of table spoons of olive oil, 2 crushed garlic cloves and some salt and pepper. Lay the wedges of squash on baking sheet and brush each side with the olive oil mixture.

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Get the chilli flakes and shake some over the squash pieces. Stand the squash upright to roast and pop them into the oven for about 25 minutes.

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I love this black linguini, it is coloured with squid ink. It’s great for adding some festive character to a dish. It tastes good, not at all fishy and cooks in about 3 minutes. I bought mine from amazon.

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Drain the pasta, mix in the pesto and spinach leaves. Arrange the wedges of carnival squash and garnish with some grated parmesan. Now gobble it up. Dessert coming soon.

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