This was a good meal and very in season. So for the tomato sauce, I roasted some cherry tomatoes in the oven with a little oil, salt and pepper – until they were browning and starting to burst open. Then I roughly pureed them to get a sauce consistency. I had to add about 1/2 cup jarred crushed tomatoes because I didn’t have enough volume with just the tomatoes by themselves. I added good flavours to that to transfer it into a delicious sauce – salt, pepper, oregano, basil and chili flakes. That turned out really well and I will definitely use roasted tomatoes to make a sauce again.

For the squash (it’s called delicata, but also known as sweet potato squash), I sliced it into half moons and laid them on a baking sheet. I sprayed them with some oil and sprinkled salt, pepper, chili powder and cinnamon (which makes it seasonal and adds a touch of sweetness). You just have to roast them in the oven for about 30 minutes and they were so yummy. You can eat the skin which is awesome, and they are super pretty and aesthetic.