400 g (13 oz) butternut squash, peeled, deseeded and cubed
2 tablespoons olive oil
400 g (13 oz) tripoline pasta
1 onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, deseeded if liked, and finely chopped
75 ml (3 fl oz) dry white wine
500 g (1 lb) mussels, debearded and cleaned
salt and pepper
chopped coriander leaves, to garnish
Toss the butternut squash in 1 tablespoon of the oil in a roasting tin and season well. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Turn over and cook for a further 10 minutes or until soft and lightly browned.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
Heat the remaining oil in another large saucepan, add the onion, garlic and chilli and cook for a couple of minutes until softened. Pour over the wine and bring to the boil. Reduce the heat and simmer for 1–2 minutes. Add the mussels, cover with a lid and cook for 5 minutes until the mussels have opened. Discard any that remain closed.
Drain the pasta and return to the pan. Stir in the butternut squash and mussels with all the cooking juices. Season well.
Spoon into serving bowls and serve sprinkled with the coriander.