1 medium butternut squash, peeled, halved and deseeded
3 shallots, peeled and chopped
3 garlic cloves, crushed
Handful of fresh sage leaves
Salt and pepper
350g fusilli pasta
Handful of pine nuts, lightly toasted in a dry pan
Juice of half a lemon
120g Parmesan, grated
50ml dry white wine
- Preheat the oven to190°C/170˚C/gas mark 5.
- Cut the squash into 1-inch cubes. Toss with the shallots, garlic, a drizzle of olive oil and some salt and pepper. Finely chop half of the sage leaves and toss these with the squash. Spread out in a thin layer on a large baking tray and roast for 40 minutes or until the squash is soft.
- Bring a pot of salted water to the boil and cook the fusilli until al dente. Drain and set aside.
- As the squash finishes roasting, heat the butter and about one tablespoon of olive oil in a large pot over a medium-high heat. Drop in the rest of the sage leaves and fry for one minute, then remove with a slotted spoon and sprinkle with a little salt.
- Add a little more olive oil to the pan. Add the cooked pasta, the roasted squash mixture and the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and lemon juice and cook for another minute. Season and stir in half of the Parmesan.
- Divide the mixture between serving bowls. Return the pan to the hob, turn the heat up to high and add the white wine to deglaze the pan, using a wooden spoon to scrape up any sticky bits stuck to the bottom. Drizzle this over the four bowls, top with the remaining Parmesan and serve.
Per serving: 515kcals, 20.4g fat (7.5g saturated), 62.2g carbs, 2g sugars, 21.9 protein, 2.3g fibre, 0.329g sodium