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Preheat the oven to 180ºC/350ºF/gas 4. Cook the squash whole on
a roasting tray for around 1 hour 30 minutes, then remove from the
oven. Meanwhile, peel and roughly chop the onion, put it into a
medium pan on a medium-low heat with a lug of oil, the thyme and
a pinch of salt and pepper, and cook for 10 minutes, stirring
occasionally. Stir in the frozen spinach, cover with a lid and allow to
slowly cook for another 15 minutes, or until the liquid has
evaporated, then remove from the heat. Cut the squash in half,
discard the seeds and skin, then mash up with a fork. Keeping them
separate, season both the squash and spinach to perfection with
salt, pepper and a grating of nutmeg.
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Peel and finely slice the garlic, then put it into a shallow 28cm
casserole pan on a medium heat with a splash of oil and fry for a
couple of minutes, or until lightly golden. Pour in the passata, then
add a splash of water to the empty jar, swirl it around and pour it
into the pan. Bring to the boil, simmer
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