Roasted butternut squash and spring greens pasta
You know those days when you have no idea what to cook and you look inside the fridge to see what you have and hope for some inspiration? That is how this dish happened.
I had the squash and spring greens in the fridge and just tried to make something interesting out of it and somehow ended up with this delicious beauty of a meal.
1/4 butternut squash, diced
80-100g spring greens, finally sliced
2-3 tsp full fat cottage cheese
50g wholemeal fusilli
1 clove of garlic
1/2 tsp oregano
1/2 tsp cumin seeds
salt to taste
I started by roasting squash pieces drizzled in a little olive oil. I seasoned it with a pinch of dried oregano, cumin seeds and salt. Meanwhile I sautéed finely sliced spring greens in garlic and olive oil and cooked the pasta. Once all was done I mixed the pasta with the spring greens and squash and topped with cottage cheese.