Squash Linguine

Ingredients

• 350 gbutternut squash, peeled and cubed
• 3 clovegarlic
• 3 tbspolive oil, for roasting; plus extra for frying sage
• 350 glinguine
• sage, small bunch; leaves fried until crisp

Method

1. 1

   Heat oven to 200°C (180°C fan/gas 6). Place the squash and garlic on a baking tray, drizzle with 3 tbsp olive oil and roast for 35–40 minutes until soft. Season.

2. 2

   Cook the linguine according to package instructions. Drain, reserving about 400 ml of the pasta cooking water.

3. 3

   Use a stick blender to blend the roasted squash and garlic with 400 ml of the reserved pasta water until smooth.

4. 4

   Heat a little olive oil in the pasta pan and fry the sage leaves until crisp. Drain on kitchen paper.

5. 5

   Tip the pasta and squash sauce into the pan and warm through, tossing to coat. Scatter with the crispy sage and serve.