- 350g Butternut Squash
- 3 parts Garlic
- 3 tbs Olive Oil
- 350g Linguine Pasta
- Small bunch Sage
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.
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.