Ingredients

Method

• 2 x 500 g butternuts
• 4 rosemary sprigs
• 4 garlic cloves, unpeeled
• 1 x 400 g Italian tomatoes in juice can
• Olive oil, for moistening
• Sea salt and freshly ground black pepper, to taste
• 200 g angel hair pasta, cooked al dente
• 70 g sliced Spanish chorizo, shredded
• Wild rocket, to garnish

Method

Ingredients

1. Preheat the oven to 200°C.

2. Wipe the butternut, split lengthways and remove the seeds. Place a sprig of rosemary and 1 garlic clove in each half.

3. Blend the tomatoes and pour into an oiled baking tin just large enough to take the butternut. Add the butternut, moisten with oil and season to taste. Cover with a sheet of baking paper.

4. Bake for 45 minutes or until tender, then remove from the oven and keep warm. Toss the hot, drained pasta with the tomatoes in the pan and turn onto a platter or 4 plates.

5. Squeeze the roast garlic over the pasta and add the chorizo. Top with the butternut and garnish with wild rocket.

Chef's note: The sweetness of the butternut is so good with the tomato-tossed pasta and spicy salami.

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