Hold the front door.  I’ve long been a fan of courgetti (spirals of courgette used as a pasta/noodle substitute for those of you living under a rock), but butternut squash noodles are new to me, and I have no idea why because they are bloomin’ lovely.

I always find butternut squash to be slightly underrated as vegetables go, and it baffles me somewhat considering it’s so rich in antioxidants such as Vitamins and A and C. The texture is great and holds a sauce really well.

Who needs pasta eh?

Serves 2



  • 1 large butternut squash, spiralised (you can only spiralise the straighter top bits – use the bottom to make soup to avoid waste), or for ease buy the prepared shop bought ones
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 tablespoon dried mixed herbs
  • Handful of cherry tomatoes, cut in half
  • 1 large red pepper, sliced
  • Handful of kale, prepared and cut into 2 inch slices OR handful of spinach


  • 1 large handful of spinach
  • 1 large bunch of basil leaves
  • 2 garlic cloves
  • 1/4 cup grated parmesan
  • 1/2 cup toasted pine nuts (plus a few extra to serve
  • 1/4 cup olive oil
  • Juice of 1/2 lemon
  • Pinch of sea salt


  1. Preheat the oven to 180°C
  2. Toss the noodles in the olive oil, herbs and season accordingly. Place on a baking tray lined with parchment paper
  3. Roast in the oven for 8-10 minutes until soft
  4. Whilst the noodles are cooking, blitz together all the ingredients for the pesto, adding a little water if it gets too thick
  5. Mix together the pesto, noodles, tomatoes, peppers and kale/spinach, top with toasted pine nuts and serve