Butternut Squash Carbonara

• 2 tbsp olive oil
• 1 small onion, finely diced
• 150 g/

Heat the oil in a frying pan over a medium heat, add the onion and fry for 2 minutes until softened, then add the squash and cook for 8–10 minutes until lightly golden and soft. Add the garlic and thyme and fry for 30 seconds.

While the squash is cooking, cook the pasta in a pan of boiling salted water according to the packet instructions, drain then add it straight into the frying pan