Step 1

Heat up the oven to 200° C / 390° F and grab a large baking tray.

Step 2

Cut your squash/pumpkin into a uniform dice, coat in about 2 tsp of olive oil and season with salt. Place on a large baking tray, leaving about a third of the tray free.

Step 3

Coat onion slices in about 4 tsp of olive oil and place on the same baking tray. While squash/pumpkin pieces should be as spread out as much as possible to get a nice char, the onions slices should overlap so that they stay moist.

Step 4

Bake for about 30 minutes, giving both a good stir 15 minutes in. After 30 minutes, your squash/pumpkin should be done - if so, remove it from the tray.

Step 5

Season cooked onions with a generous sprinkling of salt and sugar and coat in balsamic vinegar. Return to the oven for another 10-15 minutes, giving the onion another stir halfway through (approx. 7 minutes in).

Step 6

Cook the pasta in plenty of water, just short of al dente. 1.5 minutes before the time is up, save about 2 tbsp of pasta cooking water and add finely chopped kale to the pasta. Cook for another minute and drain.

Step 7

Heat up 4 tsp oil in a non-stick pan (I like to use a stainless steel one for this dish). Add the garlic and allow it to fry on a very low heat, stirring frequently. Do not let it brown as it will make it taste bitter.

Step 8

Once the garlic is softened and fragrant, add nutritional yeast, a good pinch of salt and about 2 tbsp of the pasta cooking water you saved earlier. Stir everything together so that you get a light emulsion that will coat your pasta.

Step 9

Add drained pasta and kale to the pan, coat well in the sauce.

Step 10

Stir baked squash/pumpkin and caramelised onion through the pasta, adjust the seasoning if needed.

Step 11

Divide between two bowls, sprinkle with chilli (if using) and toasted hazelnuts.