1 large butternut squash, peeled, deseeded and cut into small cubes
350g spaghetti or linguine
small bunch sage, leaves only
100g goat's cheese, crumbled
50g toasted pine nuts
Heat oven to 200C/180C fan/gas 6. Cut off
the top third of the garlic bulb and discard.
Drizzle the garlic with ½ tsp of the oil, season,
then wrap in foil. Toss the squash with the
remaining oil and some seasoning, then
spread over a large, shallow baking tray.
Add the garlic parcel to the tray and roast
for 30 mins or until the squash is soft and
starting to caramelise.
After 20 mins roasting time, boil the
pasta following pack instructions. When
the squash is ready, unwrap the garlic and
carefully squeeze out the soft cloves. Drain
the pasta, toss with the squash, garlic, sage
and goat’s cheese. Sprinkle over the pine
nuts and serve.