| Ingredient | Quantity | |
| 1 | Butternut Squash | 350g |
| 2 | Garlic | 3 parts |
| 3 | Olive Oil | 3 tbs |
| 4 | Linguine Pasta | 350g |
| 5 | Sage | Small bunch |
Instructions
Heat oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35-40 mins until soft. Season. Cook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.