The One Recipe That Worth Cooking! By Jamie Oliver

Squash & Spinach Pasta Rotolo

Rotolo is a Tuscan dish of pasta, greens, cheese, and porcini, all rolled and baked in tomato sauce,” Oliver says. “When you cut through, you get a swirl of the pasta, a swirl of the green, bombs of the white cheese. He said, “If you can’t cook, if you can’t grocery shop, if you don’t know the basics of nutrition, if you look at public-health statistics, it really doesn’t look good for you”.

The Ingredients:

Butternut squash                                                                                            1

Red onion                                                                                                         1

Olive oil

Dried thyme                                                                                                      1 Tsp

Frozen spinach                                                                                                 1 10-oz package

Nutmeg                                                                                                              1

Cloves garlic                                                                                                      4

Tomato                                                                                                              1 24-oz jar

Sauce

Fresh pasta sheets                                                                                           6 large

Feta                                                                                                                    2 Tbsp

Parmesan                                                                                                           1 Tbsp

A few sprigs fresh sage (optional)

The Preparation

Cook the squash whole on a roasting tray for about 1 and Half Hour. Roughly chop the onion; put it into a medium pan on medium-low heat with a lug of oil, the thyme, and a pinch of sea salt and black pepper. Cook for 10 minutes, stirring occasionally. Stir in the frozen spinach, cover with a lid, and cook for another 15 minutes or until the liquid has evaporated, and then remove from the heat. Cut the squash in half; discard the seeds and skin, and then mash up with a fork. Keeping them separate, season both the squash and the spinach with salt, pepper, and a grating of nutmeg.

Peel and finely slice the garlic, then put it into a shallow casserole pan on medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden. Pour in the tomato sauce, add a splash of water to the empty jar, swirl it around, and pour it into the pan.

On a clean work surface, lay out the pasta sheets facing length-ways away from you. Workings quickly, brush them with water, then evenly divide and spread the squash over the sheets. Sprinkle over the cooked spinach and crumble over the feta. Roll up the sheets and cut each one into 4 chunks, then place side by side in the tomato sauce. Finely grate over the Parmesan, then pick the sage leaves (if using), toss in a little oil, and scatter over the top. Bake for 35 to 40 minutes at the bottom of the oven until golden and crisp. Delicious served with a fresh green salad.