1 butternut squash julienned or spilarized
1 medium onion
2 cloves garlic
1 small jar arrabiata pasta sauce
1 packet of Tuscan sausages ( I used ones from M & S)


Cook the sausages in the oven for around 20 minutes to brown and almost cook. Chop into bitesized pieces and set aside.

Peel the outer skin of the butternut squash and either spiralize or I bought a small potato peeler like julienne peeler for around £5 in TK MaxX and used that to cut into linquine shaped strips.

Fry the red onion for a few minutes to brown, add the chopped garlic and cook for a further minute then add the julienned butternut squash, a good glug of olive oil and use tongs to evenly coat the oil and onion mixture. Cook in the pan making sure to move the mixture about not to burn for around 8 minutes on a medium heat.

Add the sausage pieces to the pan to and any juices and toss in the mixture for a minute. Add the jar of arrabiata to the pan and coat evenly. Warm in the pan then divide between two bowls, grind a bit of pepper and maybe a dousing of fresh parmesan if you want too.