Butternut squash and sage pasta recipe

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Step 1

Preheat the oven to gas 6, 200°C, fan 180°C, and line a baking tray with foil. Arrange the butternut squash, red onion, whole garlic cloves, chilli and herbs 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 mins 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 toasted seeds.