It’s Friiiiiidaaaaay! I’m taking the day off to see my girly in York and tomorrow my other girly is going for a sleepover! Can’t wait! Hope you all have a lovely weekend and enjoy this hug of a bowl recipe.
Ingredients – serves two
1 small/medium butternut squash, peeled and diced
salt and pepper
1 red onion, diced
100g gorgonzola dolce
To serve –
120g brown rice penne – cooked in boiling water until soft – drain
2 tbsp flaked almonds, toasted
Preheat the oven to Gas mark 9.
Throw the squash into a roasting dish, drizzle with oil, season with salt and pepper, sprinkle all over with sage and garlic.
Toss to coat and then pop in the oven for 45 minutes or until soft and golden.
Pop the onion into a large pan, add the roasted squash and any leftover remaining oil, fry with the rocket until soft and the onions are turning golden and the rocket is whilted.
Stir through the cheese until melted.
Pour in the pasta and mix well.
Divide between two bowls and top with the toasted almonds.