Roast Butternut and Sage Cream Spaghetti

Method

Make it happen

1. 01

   Roast squash with the extra oil and sage at 200°C fan for 25 minutes until soft and caramelised.

2. 02

   Blend half the cooked squash with cream, garlic and 100 ml water; leave the rest as pieces.

3. 03

   Cook spaghetti in salted boiling water until al dente and drain, keeping back some cooking water.

4. 04

   Warm the sauce, stir in Parmesan and toss with spaghetti and squash pieces, thinning with pasta water as needed.