Roast squash fregola with late tomatoes and spice
1 Salt 6 butternuttbsp and olive blackor oil other pepper squash 1 tbsp nigella seeds 1 tsp cumin seeds 400g assorted tomatoes, roughly chopped
300g fregola pasta 1-2 tbsp harissa paste, to taste A handful of black olives, stoned Extra virgin olive oil, to finish 100g feta (optional)
1 Preheat the oven to 200C/400F/gas 6. Chop the squash. If you are using butternut or other soft-skinned squash there’s no need to peel it. Halve and deseed the squash and cut it into 2cm pieces. Put on to a tray with some salt, pepper and 2 tbsp of the olive oil and toss to coat. Roast for 25 minutes, or until it’s golden brown.
2 Heat the rest of the oil in a large pan, add the nigella and cumin seeds and stir in the pan for a minute or two. Then add the tomatoes to the pan, letting them soften and collapse into a rough sauce over a moderate heat.
3 Put a large pan of water on to boil and add a little salt. Tip in the fregola and leave to bubble away for 8 minutes. Check its progress regularly, draining it as soon as it is tender.
4 Stir the harissa paste and the stoned olives into the tomatoes and season with a little salt (you won’t need much).
5 Cook until you have a rich, thick sauce then stir in the drained fregola and pumpkin. Check the seasoning and serve with a drizzle more oil. You could crumble some feta (or even salted ricotta) over, if you like.