Ingredients

Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 7. Place the cashews in a small heatproof bowl and cover with hot water straight from the kettle, then leave to one side to soften.
2. Trim the ends from the butternut squash, then use a swivel-head veg peeler to shave the skin off, into a bowl. Halve the squash and scoop out the seeds, but retain them. Chop the flesh into 2.5cm pieces and put on a baking tray. Toss with 2 tablespoons olive oil and season well with salt and pepper. Roast for 25-30 minutes until tender.
3. Rinse the squash seeds until clean, then add them to another baking tray along with the strips of skin. Drizzle with 1 tablespoon of olive oil, then add the paprika and pinches of salt and pepper. Toss to combine, add the garlic cloves (skins on) and roast everything for 10-12 minutes or until the garlic is soft and the squash skins are golden and crispy.
4. Meanwhile, add 1 tablespoon olive oil to a frying pan on a medium heat and fry the sage leaves for 30 seconds-1 minute or until crispy. Set aside
5. When the roasted squash is ready, cook the pasta according to packet instructions. Drain, reserving some of the pasta water.
6. Carefully peel and discard the garlic skins and add the soft cloves to a blender along with the squash, stock, nutmeg and 6 of the crispy sage leaves. Next, drain and add the cashews then blend the sauce until smooth. If the sauce is too thick, add a splash of the reserved pasta water.
7. Transfer the sauce to a pan over a medium-low heat and heat through. Season to taste with salt and pepper, then add the cooked pasta, adding a little more pasta water to loosen the sauce, if necessary.
8. Serve in bowls, topped with a drizzle of olive oil, freshly ground black pepper, the roasted skins, seeds and crispy sage leaves.
   To store

   Any leftover sauce can be kept chilled for up to 3 days, or frozen. Reheat gently, adding a splash of liquid if it has thickened.