- 2 butternuts, sliced into rings
- 3 T olive oil
- 2–3 t smoked paprika
- 2 t dried chilli
- 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
Preheat the oven to 200°C.
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.
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.
Serve with the butternut, chopped green olives, 350 g Woolworths baby marrow spaghetti and remaining crème fraîche.