Butternutty Spaghetti (serves 4)

Sprinkly soy seeds are loved in our house to top creamy pasta or risotto or just eaten as a salty snack.  I am guessing they would last a week in an airtight container, but honestly they get eaten too quick for me to test this.



500g butternut squash
1 red onion
260g spaghetti
50g ground almonds
1 tbsp sunflower oil
1 tsp ground garlic
1/2 tsp chilli flakes (optional)
50g pumpkin seeds
50g sunflower seeds
1 tbsp tamari soy sauce
parmesan or engevita to serve


1.Peel and dice butternut (I like a variety of sizes so that some retain their shape and texture while others break down to coat the spaghetti). Place butternut and oil into a large saucepan, cook 5 mins with lid on.
2. Dice onion, add to butternut with garlic and chilli flakes if using. Put lid back on, cook 10 mins.
3. Cook Spaghetti
4. Mix seeds and tamari, spread thinly in ovenproof dish. Grill, stirring every 1-2 minutes until pumpkin seeds pop. (about 6 minutes).
5. Add ground almonds to butternut mixture, then add cooked spaghetti and a little pasta water if needed.
6. Serve with a green veg of your choice.  Sprinkle seeds and finely grated parmesan or engevita, add some extra chilli flakes or a grind of black pepper to taste.