Halloweeny Linguine With Pesto & Butternut Squash

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the chopped butternut squash to a baking tray with a drizzle of vegetable oil and a pinch of salt 

Put the tray in the oven for 15-20 min or until softened and golden

Meanwhile, boil a kettle

Peel (don't chop) the garlic

Meanwhile, grate the cheddar cheese

Drain and rip the mozzarella into bite-sized pieces

Dissolve 1/2 [1] vegetable stock cube in 100ml [200ml] boiled water 

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until it's cooked with a slight bite

Once done, drain the linguine and return it to the pot 

Add the basil, baby leaf spinach, blanched almonds, peeled garlic, grated cheddar, grated Italian hard cheese and vegetable stock to a food processor with a very generous drizzle of olive oil

Blitz for 1-2 min or until a smooth sauce remains – this is your spinach pesto 

Add the spinach pesto to the drained linguine and give everything a good mix up – this is your green linguine

Add the mozzarella to the green linguine and heat over a medium-low heat for 1-2 min or until the mozzarella has started to melt and go all gooey and spooky