Recipe for Tomato and Butternut Squash Sauce with Spinach Pasta 
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Yield:
2 )
Ingredients:
Amount Ingredient
1 lrg Onion, chopped roughly
3 clv garlic chopped roughly
5 x dried chillis chopped (according to taste)
1 tsp Oregano
1 tbl Butter
1 x 425g can of tomatoes
2 tbl tomato paste
2 whl tomatoes, (chopped)
1/2 jar spaghetti sauce
About half Butternut Squash, cut into small chunks
2 x zucchinis sliced into chunks
----------------- Spinach Fettucine: ----------------
1/2 pkt Spinach fettucine
2 tbl Plain Yoghurt
2 tbl Parsley chopped
1 clv garlic
1 tsp butter
----------------- Garnish: ----------------
Grated cheddar cheese
Instructions:
Instructions: 1) In a saucepan melt the butter, add onion, garlic, chillis and oregano. Cook until almost soft.

2. Add Tomato based ingredients, and pumpkin and cook about 25-30 minutes, simmering over a low heat. Stir frequently.

3. In a pot of boiling salted water, cook the pasta approx 10-12 minutes according to the packet instructions. Meanwhile add the zucchini to the sauce ingredients and continue to cook until the sauce thickens and use a fork to test the squash for doneness.

4. Drain the cooked pasta, then add chopped garlic, parsley, yoghurt, butter, stir gently.

5. Serve the pasta with sauce spooned on top, with grated cheese sprinkled over the top.

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