• 500 g black spaghetti
  • 1 butternut squash
  • 440g canned whole tomatoes
  • 200 ml orange juice
  • 1 onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 1 teaspoon smoked paprika powder
  • 2 sprigs of thyme
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon tomato paste concentrate
  • 1 teaspoon of Harissa
  • 1 bat-shaped cookie cutter


  1. Preheat the oven to 200ºC.
  2. Peel the butternut squash and cut four thin rings. Cut the rest into small cubes.
  3. Use the cookie cutter to cut four bats into the pumpkin rings.
  4. Mix 2 tablespoons of olive oil with the paprika powder, salt and pepper. Brush the bats and pumpkin cubes with the mixture.
  5. Spread the pumpkin cubes and bats on a baking sheet lined with baking paper and brown in the oven at 200°C for about 15 minutes.
  6. Meanwhile, heat the remaining olive oil in a large skillet and sauté the onion and garlic along with the tomato paste and harissa paste. Deglaze with the orange juice and add the canned tomatoes. Mix and simmer, covered, for about 20 minutes. Add the thyme.
  7. Cook spaghetti according to package directions. Drain.
  8. Add the pumpkin cubes to the tomato sauce and simmer for another 5 minutes. Season with salt and pepper.
  9. Serve the spaghetti, spread the tomato sauce with pumpkin and add a bat to each plate. Finish with a few spoonfuls of Spherika red herring pearls.
Article ajouté au panier
0 Produit - 0,00
Abrir chat