Tuesday: Spaghetti with Squash

This was an improv inspired by the pieces of pumpkin-like squash in last week's biokiste.

Cook some minced garlic, minced ginger, and finely chopped onion gently in olive oil and butter until it's nicely aromatic and the onion has softened. Add some diced (1cm) squash, a pinch of salt, and a good few grinds of white pepper and continue to cook gently until the squash is about done. Add a bit of cayenne and some raclette spice and adjust seasonings. Serve over spaghetti topped with chives.

To go with this we had fennel braised in olive oil and beef bouillon and a big green salad.