1. Preheat

   Preheat the oven to 220C.

   Connect Oven
2. Roast Butternut Squash

   Toss squash with olive oil. Season with salt & sage. Cook for 25 minutes.

   • 1/2 , diced Fresh Butternut Squash
   • 1 Tbsp Olive Oil
   • 1/2 tsp Salt
   • 1/4 bunch , hand torn Fresh Sage Leaves
3. Simmer Sauce

   Prepare ingredients. Set a pan to medium-high heat. Add oil; sauté onion & garlic for 3 minutes. Add tomatoes, simmer for 10 minutes.

   • 60 ml Olive Oil
   • 1/2 , chopped White Onion
   • 2 , minced Garlic Cloves
   • 790 g Tinned Chopped Tomatoes
4. Boil Spaghetti

   Bring a large pot of water to a boil; add salt. Cook spaghetti until al dente, firm to bite but not soft.

   • 230 g Spaghetti
   • Water
   • 1 tsp Salt
5. Sear Chicken

   Set pan over high heat for 2 minutes. Add olive oil & sliced chicken. Cook for 6 minutes until golden brown, seasoning halfway through.

   • 4 , sliced Boneless Skinless Chicken Breasts
   • 2 Tbsp Olive Oil
   • 1 tsp Salt
   • 1 pinch Black Pepper
6. Season Sauce

   Season sauce.

   • 1/4 bunch , hand torn Fresh Basil
   • 1 Tbsp Salt
   • 1/2 tsp Black Pepper
   • 1/2 Tbsp Granulated Sugar
7. Serve and Enjoy!

   Pair with your favourite music!

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By Innit Culinary Team