First, I roast butternut squash with a generous grind of salt and pepper and thyme. I’ve set the timer for 20 mins on a 180 fan oven but will check on it every 8-10 mins as I want the butternut squash soft, but not too roasted.

Used this recipe for the pasta dough, with the exception that I milled some semolina into a fine powder in my pestle and mortar, weighed this “flour” and then made up the rest of the 200g with 00 flour - this is purely for experimentation and not necessary!

Let the prepping begin… Great Schools Trust CCF's @KingsWoolston #finedining #dininginnight #sitdownmeal #notyouraverageschooldinners