Although my living situation has improved a little since last week, it’s far from back to normal. We still have no radiators at all downstairs as the plaster on the wall they are supposed to be installed on hasn’t dried yet and I also (a lack of warmth downstairs has definitely played a part) managed to catch a bit of a cold, so I am not feeling my best today. I have therefore gone for a low effort, midweek dinner, which we enjoyed the past few days and I hope you will too.
If I am completely honest, this pasta was born out of Friday’s recipe leftovers. I simplified the ingredient prep a little by caramelising the onions for this recipe in the oven, alongside your squash (or pumpkin), which means fewer dishes to wash up. Sweet roasted squash (or pumpkin) and jammy balsamic red onion is a great flavour combo, in my opinion. I added some dark leafy veg (lacinato kale, but spinach is also good) for good measure and a decadent sprinkling of toasted hazelnuts for a cosy, autumn inspired midweek dinner. I hope you’ll approve.
