This is a quick dish with minimum prep—perfect for when you need to prioritize time for rest. Miso is nourishing and comforting and, being made from fermented soybeans, it has benefits for our gut, too. There have been many links made between a healthy gut and maintaining positive emotions, so this is a truly holistic approach to feeling rested. Pasta is one of the ultimate comfort foods, and so a big bowl of this will leave you feeling wonderfully relaxed. SERVES 4 | Prep time: 5 minutes | Cooking time: 30 minutes 1 lb 2 oz butternut squash, peeled, cut into ¾-inch dice 10½ oz pasta (I like whole wheat tagliatelle) 3 garlic cloves, chopped a glug of olive oil 5 cups spinach 3 tbsp white miso paste ½ a chopped fresh chile 1 tbsp rice vinegar 3 tbsp any nut butter (I like almond) sea salt and freshly ground black pepper a squeeze of fresh lime, to serve a handful of sliced almonds (or any nuts, chopped), to serve Preheat the oven to 400˚F. Line a roasting pan with parchment paper. Roast the butternut squash on the lined baking pan (no need to add any oil) for 25 minutes, until soft. While the squash is in the oven, cook the pasta in a large pot of salted water, according to the package instructions, then drain. In a large bowl, mash the cooked butternut squash until smooth. In a small skillet, lightly fry the garlic in the olive oil for a minute or so, then add the spinach and cook until just wilted. Tip into the bowl with the squash, then add the miso paste, chile, rice vinegar, nut butter, and a splash of water. Mix together until really creamy. Season to taste with salt and pepper, then gently fold in the pasta until well coated. Serve in bowls with a squeeze of fresh lime and sprinkled sliced almonds.