Spaghetti bolognese with butternut squash

Creamy butternut squash is the perfect addition to this much-loved classic

1 ratings

50 minutes
Serves 4
3.5 of 5 a day

Nutrition: Per serving

Kcal571
Fat10.6g
Salt0.6g
Sugar16.5g

Recipe by: Rachel Clark | World Cancer Research Fund

It’s a good idea to limit the amount of red meat in our diet because of its link to bowel cancer. I’ve cut down on beef in this recipe and replaced it with butternut squash for added flavours and texture.

Ingredients

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, finely diced
200g lean minced beef
1 x 400g can chopped tomatoes
Half a butternut squash, peeled, deseeded and cut in to 1cm cubes
2 medium carrots, peeled and grated
1 teaspoon dried mixed herbs
Freshly ground black pepper
400g wholewheat spaghetti (or any other pasta)

Method

Heat the oil in a heavy-bottomed saucepan on a medium-high heat, add the onion and stir until lightly brown, then add the garlic and cook for a further 3 minutes.
Add the mince to the pan and brown lightly, stirring all the time.
Add the tomatoes, butternut squash, carrots, mixed herbs and season with black pepper.
Bring the mixture up to simmering point, cover and simmer for 40 minutes, until the meat is cooked and the butternut squash has softened.
Meanwhile, cook the spaghetti according to the instructions on the packet.
Serve the sauce over a bed of spaghetti.