Try something new this week

Put 25g chopped hazelnuts, 1 finely chopped garlic clove and 50g rocket in a food processor.
Pulse a few times until roughly chopped. Add 125ml olive oil and the juice of ½ a lemon.
Blend until combined but not completely smooth – you want a pesto with a little bit of texture.
Season to taste and set aside.
Peel 1 large butternut squash, deseed and cut into quarters lengthways.
Use a spiralizer to cut the squash quarters into thin ribbons.
If you don’t have a spiralizer, you can cut the squash into thin wedges.
Then use a vegetable peeler to peel off ribbons.
Heat the 10ml olive oil in a large, wide pan, then add the squash ribbons.
Sauté for 2–3min – you may need to do this in batches.
Add 1 finely chopped garlic clove and a splash of water to help the squash steam gently.
Cook for 2 mins, trying not to stir too much as the squash may break up.
Stir most of the rocket pesto into the pan (reserving some to serve) until it coats the squash.
Divide the squash spaghetti between plates.
Top with a handful of rocket leaves, 15g chopped hazelnuts and the zest of ½ a lemon.
Drizzle over the remaining pesto and serve with a lemon wedge on the side to squeeze over.

Vegan butternut squash spaghetti

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