Squash pasta with sage butter
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Roasted squash can be the sauce and still leave a few recognizable cubes. Crush some in the pan, then loosen with pasta water. Sage needs only a short moment in butter to release its fragrance.
For 2 portions, use 350g peeled squash in 2cm cubes, 1 tablespoon olive oil, 180g dried penne, 20g butter, 6 sage leaves and black pepper. Contains wheat and milk; check pasta labels.
Heat the oven to 220°C conventional/200°C fan. Toss squash with oil and a small pinch of salt. Roast for 25–35 minutes until tender and golden. Cook pasta following its packet and reserve 150ml cooking water before draining.
Melt butter in a broad pan over medium-low heat. Add sage for 1 minute without letting butter burn. Add squash and crush about half with a wooden spoon. Add pasta and 3 tablespoons reserved water, tossing over low heat until hot and lightly coated. Add more water if necessary. Finish with pepper, tasting before salt. Allow 45 minutes. Cool spare portions promptly, refrigerate within 2 hours and use within 48 hours; reheat once with water until steaming hot throughout.