Recipe: Roasted Tomato Squashetti


Spiralizing squash is the funnest thing ever. It could keep me entertained for hours. Literally hours.


  • 1 tbsp olive oil
  • 1 butternut squash
  • 1 bunch basil
  • 500 g cherry tomatoes
  • 1 tbsp olive oil
  • 500 g plum tomatoes
  • 2 tbsp toasted pine nuts
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic
  • 1 tbsp caster sugar
  • 10 g porcini mushrooms
roast the tomatoes

Step 1

Roast The Tomatoes

Preheat the oven to 180ºC. Tip all of the tomatoes and the garlic cloves onto a roasting tray, pour over a little oil, season with salt and pepper and toss together. Put the tray into the oven and roast for 30 minutes.

soak the mushrooms

Step 2

Soak The Mushrooms

Meanwhile boil a kettle and tip the dried porcini mushrooms into a mug. Leave them to soak.

blend the sauce

Step 3

Blend The Sauce

Tip half of the tomatoes into a blender with the garlic cloves (try to get rid of the peel), porcini mushrooms and mushroom stock, a handful of basil leaves and the sugar. Blend until smooth.

cook the noodles

Step 4

Cook The Noodles

Peel the butternut squash and slice thinly, then slice again into noodles (or use a spiraliser). Store them in a bowl. Boil another full kettle and pour it over the squash noodles. Leave them to soak for 10 minutes.


Step 5


Drain the squash noodles and toss them with the tomato sauce. Plate up with the remaining roasted tomatoes and the toasted pine nuts. Drizzle over extra virgin olive oil Serves 2

Hungry for more? Try one of these!