Creamy Squash & Sausage Pasta

Heat oven to 200°C. Peel the squash and dice into 1cm pieces. Add to a baking tray and drizzle with olive oil, then season with salt and pepper before roasting in the oven for 20-25 mins, until soft and golden. Remove from the oven and allow to cool.

Finely chop the sage and grate the garlic, then get a large pot of salted water on to boil. For the sauce, heat olive oil in a pan over a medium heat. Score the sausage casings and remove the meat, adding to the pan as you go. Fry whilst breaking it up with a spoon, until caramelised, around 5 mins. Then add in the fennel seeds, sage and garlic cooking for another minute. Pour in the white wine and simmer until reduced, then add the cream, simmering for around 3 mins until thickened.

Add your pasta to the boiling water and cook for 1-2 mins less than the package instructions. Reserve a big mug of pasta water and drain, and grate the Parmesan.

Add the pasta and a big splash of pasta water to the sauce and increase the heat to high. Stir rapidly until the sauce coats the pasta, around 2 mins. Take the pan off the heat and add the Parmesan and squash, mixing to coat in the sauce.

Serve up in bowls topped with more Parm and a grating of nutmeg, if using.