Roast squash, sage and hazelnut orecchiette

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Chop and deseed the squash, cut into small chunks, then toss with a good glug of olive oil in a large baking tray and season. Roast for 40 minutes or until browned and tender, adding a the sage leaves and hazelnuts for the last 5-6 minutes.
2. Around 10 minutes before the end of the cooking time, put the pasta on to boil in plenty of well salted water. When the pasta is al dente, drain and transfer to a large mixing bowl.
3. Toss the squash mixture through the pasta along with the balsamic vinegar and a generous amount of seasoning. Stir through a glug of extra-virgin olive oil, divide among bowls, then top with parmesan (or a vegetarian alternative) and serve.