Serves 1

½ a small butternut squash, peeled, deseeded and chopped into cubes
1 tbsp olive oil, plus extra for drizzling
80g orecchiette or conchiglie pasta
2 garlic cloves, thinly sliced
1 red chilli, deseeded and finely sliced
Pinch of dried chilli flakes
A squeeze of lemon juice
30g feta, crumbled
30g pine nuts
Salt and black pepper

1. Preheat the oven to 220 ̊C/200 ̊C fan/ gas mark 7 and line a large baking tray with parchment paper.
2. Place the squash on the baking tray. Drizzle with olive oil and season with salt and black pepper. Roast for 20-25 minutes or until the squash is soft and the edges are golden brown.
3. Bring a large pan of salted water to the boil over a high heat and cook the pasta according to package instructions. Drain well, reserving a little of the cooking water.
4. Meanwhile, place the pine nuts in a small dry pan over a medium-low heat.Toast for 3-4 minutes until fragrant, shaking the pan regularly and being careful not to burn them. Transfer to a small bowl and set aside.
5. Warm one tablespoon of olive oil in the same pan over a low heat. Add the garlic, chilli and chilli flakes. Stir and cook for one minute, being careful not to burn the garlic.
6. Add the cooked pasta to the pan and toss to coat. Add the lemon juice and some salt and black pepper and toss again.
7. Transfer to a warmed serving bowl and top with the roasted squash, feta and pine nuts. Add a handful of rocket and drizzle with a little extra olive oil, if desired.

Per serving 577kcals, 24g fat (24g saturated), 73.7g carbs (7.5g sugars), 20.3g protein, 8.8g fibre, 0.535g sodium