1 small butternut squash, peeled, deseeded and diced
400g dried spaghetti
2 tablespoons olive oil
Freshly ground black pepper
Some fresh sage leaves, shredded
75g pine nuts, toasted
50g vegetarian parmesan, finely grated
Cook the butternut squash in a large pan of boiling, salted water for 4-5 minutes, until tender. Remove with a slotted spoon and drain.
Add the spaghetti to the water and cook according to packet instructions. Drain well, return to the pan and toss with the olive oil and some freshly ground black pepper. Add the squash, sage, pine nuts and parmesan.
Gently toss together, divide between shallow bowls and top with extra parmesan shavings, to serve.