Ingredients: Serves 4

• 1 butternut squash (roughly 700-800g), peeled, deseeded and cut into 2cm cubes
• 3 tbsp oil
• 2 tbsp pesto (or make your own)
• A ladle pasta water (preserved from cooking)
• 1 lemon, zested and juiced
• 1 tsp chilli flakes (optional)
• 350g pasta (casarecce or fusilli work well as they hold the sauce)
• 30g parmesan or vegetarian alternative, shaved
• large bunch of basil
• 2 tbsp toasted pine nuts

Method:

1. Coat the butternut squash cubes in olive oil and salt and pepper, and roast in the oven for 20-25 minutes in the oven at 180 degrees (fan).
2. Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water – about a ladle full.
3. Then, in a pan on a low heat, mix the pesto with the pasta, squeeze in the lemon, and add the leftover pasta water, tossing to make a sauce until all is coated.
4. Stir through the butternut squash chunks and season to taste.
5. Serve with parmesan, fresh basil and toasted pine nuts.