1 small butternut squash, peeled and diced into approximately 1cm cubes (roughly 450g)
1 red onion, roughly chopped
4 garlic cloves, unpeeled
1 red chilli, deseeded and sliced
6 fresh sage leaves, leaves picked, plus extra to serve
3 tbsp olive oil
350ml vegetable stock
100g baby spinach
30g Tesco Italian Pecorino Cheese, finely grated
300g pasta or spaghetti
Method
Preheat the oven to 200°C, and line a baking tray with foil. Arrange the butternut squash, red onion, whole garlic cloves, chilli and sage leaves on the tray and drizzle over the oil. Season and toss everything together until well coated. Roast for 40 mins, turning halfway, until the squash is tender. Set aside for 15 mins to cool a little.
Meanwhile, cook the pasta to pack instructions. Drain and set aside, covered.
Pop the garlic out of its skins and add to a food processor (or use a saucepan and a stick blender) with half the veg and all of the stock. Whizz until smooth. Add more water if it looks a little thick, then tip into a large pan over a low heat along with the remaining squash, a handful of the grated cheese and the spinach. Stir to wilt the spinach.
Tip the pasta into the butternut squash sauce. Stir to coat, then serve in bowls topped with the remaining grated cheese and some fresh sage leaves.