2 thin bunches of dried whole wheat, wholemeal of gluten free spaghetti
2 tbsp. of almond butter
1 heaped tbsp. of miso paste
1 pack of pre prepped cubes butternut squash (Dunnes stores)
1 handful of blanched almonds
Sea salt and pepper to taste
rapeseed/ olive oil
Method
Place the squash on an oven tray and drizzle with a little oil and season and roast on 180C for 15 minutes
Just before the squash is cooked, cook the pasta in a large pot of boiling salted water as per instructions or until just soft with an al dente bite and drain leaving just a touch of the cooking water in the pot
Whisk the miso and butter in a small bowl with a touch of hot water to a creamy smoothness and add to the pasta over a gentle heat
Add the roast squash and a little seasoning required
and allow the paste to coat all of the pasta and warm through
Quickly dry toast the almonds on a frying pan and when just golden, blitz to a crumb in the processor of crush in a tea towel
Serve in bowls with the almonds sprinkled over the top