Butternut squash nests with ham, burrata and rocket

30 MINUTES | SERVES 4 | EASY | LC

Crisping the parma ham not only brings out its rich character but also adds a lovely crunch to this dish, as well as cooking off some of the fat without losing any of the flavour.

cherry tomatoes 400g, halved parma ham 70g butternut squash noodles 200g (see cook’s notes)

angel hair pasta 100g

olive oil 1 tbsp

butter 1 tbsp

garlic 2 cloves, crushed sage 2 leaves

rocket 40g burrata or buffalo mozzarella 125g, quartered balsamic vinegar 4 tsp

extra-virgin olive oil 2 tbsp dried chilli flakes to garnish • Heat the oven to 160C/fan 140C/gas 3. Put the tomatoes cut-side up on a bakingpaper-lined tray. Bake for 45 minutes until caramelised and slightly soft. Cool completely. This will make more than you’ll need but will keep in the fridge for a week. • Turn up the oven to 180C/fan 160C/ gas 4. Put the parma ham on a non-stick baking tray and bake for 5 minutes. Turn over the ham and bake for another 10 minutes or until very crispy, then drain on kitchen paper. Crumble the ham and put aside.

• Bring a large pan of lightly salted water to the boil, then cook the squash noodles for 3-4 minutes. Add the angel hair and cook for another 1-2 minutes. Drain the squash and pasta, and put aside.

• Heat the oil and butter in a frying pan, add the garlic and cook for 1-2 minutes. Add the squash and pasta to the pan along with the sage, and cook for another 1-2 minutes. Season. • Make a bed of rocket on 4 plates, divide the squash and pasta between them, and form into little nests.

• Top with the burrata and tomatoes, and sprinkle over the parma ham crumbs. Drizzle over the balsamic vinegar and extra-virgin olive oil, followed by the dried chilli flakes and freshly ground black pepper.

PER SERVING 365 KCALS | FAT 20.9G SATURATES 8.4G | CARBS 26.6G | SUGARS 6.9G FIBRE 3.9G | PROTEIN 15.7G | SALT 1.3G