Creamy Roasted Butternut Squash Pasta Recipe

Instructions

1. Cut the butternut squash in half lengthways, scoop out the seeds and place it in a baking dish just large enough to hold the squash.

2. Pour 1 tablespoon of the olive oil over the butternut squash and sprinkle on most of the salt and pepper, keeping a little back to season the garlic.

3. Cut the top 5-7mm (¼") off the top of the garlic and place it on a square of tin foil, then drizzle over the remaining oil and season with the remaining salt and pepper. Scrunch up the foil enclose the garlic and pop it in the baking dish. Then cook in the oven at 180°C or 350°F until the squash is tender to the tip of a knife, this will take around 1 hour.

4. Carefully pour the oil from the squash and garlic into a 30cm or 12" frying pan, then scoop the flesh from the squash (discard the skin), and press the garlic from their skins.

5. Bring a 20cm or 8" saucepan of well-salted water (I use 1½ teaspoons in a pan this size) to a boil and cook the pasta as per the instructions on the packet.

6. Add the butternut squash puree, roasted garlic and vegetable stock to a blender and blitz to form a smooth sauce.

7. Chop the sage leaves as finely as you can.