Butternut squash – 500g peeled and cut into cubes
Cherry tomatoes – 300g
Wharfe Valley Chilli oil – 3 tbsp
Garlic oil – 1 tbsp
Red onion – 1 chopped
Garlic – 1 large clove (crushed)
Celery – 1 stick chopped
Tomato puree – 2 tbsp
Chopped tomatoes – 1 x 400g can
Dried oregano – 1 tsp
Fresh thyme – 2 sprigs
Capers – 30g
Raisins – 40g
Olives – 60g pitted kalamata
Pasta – 600g Yorkshire penne
Dark choc – 10g grated
Parsley – 20g chopped
Balsamic – 1 tbsp
Pine nuts – 40g toasted

Place the squash on a baking tray and sprinkle with the oil, roast for 25 mins, add the cherry tomatoes and return to the oven for 10 mins, season and set aside.
Soften the onions in the garlic oil, add the garlic and celery and cook for 10 mins.

Add the puree, chopped tomatoes, oregano, thyme, capers, raisins, and olives, and simmer for 5 mins.

Add the roasted squash and tomatoes and cover, cook for 15 mins, stirring from time to time.

Cook the pasta as per the packet instructions and keep 1 ladle full of the cooking water.

Add the chocolate and half the parsley to the sauce, stir in the pasta, and serve topped with the remaining parsley and pine nuts.

Eat with crusty bread to soak up the juices.

Vegan and can be GF if the pasta and bread are made without gluten.