Butternut squash and sage pasta

Garlic, chilli and fresh, fragrant sage deliver sophisticated hits of flavour in a velvety sauce – and you can have it on the table in about an hour

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C, and line a baking tray with foil. Arrange the butternut squash, red onion, whole garlic cloves, chilli and sage leaves on the tray and drizzle over the oil. Season and toss everything together until well-coated. Roast for 40 mins, turning halfway, until the squash is tender. Set aside for 15 minutes to cool a little.

Step 2

Meanwhile, cook the pasta to pack instructions. Drain and set aside, covered.

Step 3

Pop the garlic out of its skins and add to a food processor (or use a saucepan and a stick blender) with half the veg and all of the stock. Whizz until smooth. Add more water if it looks a little thick, then tip into a large pan over a low heat along with the remaining squash, a handful of the grated cheese and the spinach. Stir to wilt the spinach.

Step 4

Tip the pasta into the butternut squash sauce. Stir to coat, then serve in bowls topped with the remaining grated cheese and some fresh sage leaves.