This is a simple, flavoursome dish that’s low in fat and high in fibre. It’s a comfort food that’s light enough to eat in the summer.

Serves 4

1 butternut squash

Low calorie oil spray

1 tsp garlic granules

½ tbsp oregano

½ tsp pepper flakes

8 bacon medallions (or 8 back rashers all rind and fat removed)

½ tbsp maple syrup

400g Casarecce pasta (any pasta shapes will work)

200g pack Feta, cubed

50g pine nuts, toasted

Method

Preheat the oven to 200°C, gas mark 6. Peel the squash, cut in half and scoop out and discard the seeds. Cut the flesh into bite-sized chunks and place in a pre-sprayed roasting tin.

Spray with oil, sprinkle over the garlic, oregano and pepper flakes, season with freshly ground black pepper.

Roast for 20-25 minutes, stirring occasionally, until the squash is golden and tender when pierced with the tip of a sharp knife.

Preheat the grill to high and cook the bacon for 4-5 minutes until crisp, then cut into bite-sized pieces. Put into a bowl and drizzle with the maple syrup.

Meanwhile, cook the pasta in a large pan of boiling water according to pack instructions, drain well and keep warm in the pan with the lid on.

Add the bacon and feta to the squash and return to the oven for 2 minutes, until the cheese starts to soften and melt. Remove from the oven and stir in the drained pasta.

Serve immediately, making sure you scrape all the melted, gooey bits from the pan, seasoned with freshly ground black pepper and a scattering of toasted pine nuts, with a salad of watercress.