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


Spinach leaves

Preheat the over to 425°



Take one gloriously speckled carnival squash


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


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.


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.


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.


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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