Ingredients

Method

• 2 butternuts, sliced into rings
• 3 T olive oil
• 2–3 t smoked paprika
• 2 t dried chilli flakes
• 1 t ground cumin
• 1 t ground coriander
• 2 bulbs fennel
• ½ tub crème fraîche
• 2 T olive oil
• ½ lemon
• green olives, chopped, for serving
• 350 g Woolworths baby marrow spaghetti

Method

Ingredients

1. Preheat the oven to 200°C.

2. Slice 2 butternuts into rings. Toss with and season, olive oil then roast for 30 minutes. Remove from the oven and toss with 2–3 t smoked paprika, 2 t dried chilli, 1 t ground cumin and 1 t ground coriander, then roast for a further 10–15 minutes.

3. Thinly slice 2 bulbs fennel and chop the tops. Combine ½ tub crème fraîche with 2 T olive oil, the juice of ½ lemon and season to taste. Toss with the fennel and baby spinach.

4. Serve with the butternut, chopped green olives, 350 g Woolworths baby marrow spaghetti and remaining crème fraîche.