FOR THE SQUASH:

• Firstly, pre-heat oven to 180ºc.
• Place your squash into a roasting tin and add a generous sprinkle of, rosemary & thyme, the olive oil & salt and cracked black pepper.
• Roast the squash for 20 - 30 minutes until light golden brown.
• Once cooked, remove from oven and set aside to cool.
  
  

FOR THE PASTA:

• Meanwhile bring a small saucepan of water to the boil.
• Add broccoli florets and cook for 5 minutes.
• Drain broccoli in colander and set aside to cool.
• In a frying pan heat canola oil over medium heat.
• Add onions, garlic & chilli & sauté for about 5 - 7 minutes.
• Turn up the heat and add white wine. It will bubble. Good! You want to burn off the alcohol.
• Turn the heat back to medium once most of the wine has evaporated.
• Add chicken stock & stir through.
  
  

MEANWHILE:

• Place a medium sized saucepan of water on the boil. Make sure you add plenty of salt to the water. Good old table salt is fine for this task. Lots of salt!
• Once it's reached a rolling boil, add pasta. Let this cook for anywhere between 9 - 13 minutes. Just keep checking it. Once it's al dente - it's perfect.
• Finish your sauce by adding tomato pulp, worcestershire sauce, lemon zest & juice, oregano & hot sauce.
• Roughly chop broccoli. And add it to the sauce with a handful of roasted butternut squash & the pulled roast chicken.
• Taste! Taste! Taste! What does it need? Salt & pepper most likely. So add according to your taste.
• Slice the mozzarella into thin(ish) discs. Lay them over the top of the nude pasta in the bowls.
• Pour over desired amount of sauce in each bowl.
• Garnish with grated parmesan, toasted pumpkin seeds & roughly chopped parsley.
• Curl up on the couch with a glass of vino and tuck in!
• Muy rico!