Squash, mushroom & sage pasta

• olive oil↗1 tbsp tbsp
• half a butternut squash

  peeled and cubed (about 300g/10oz peeled weight)

• garlic cloves↗2

  chopped

• sage

  leaves, roughly chopped

• mushroom↗140g g

  sliced

• pasta↗175g g

  any shape

• grated parmesan1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oil in a non‑stick frying pan, then fry the squash, garlic and sage for a few mins until beginning to brown. Splash in some water, then cook fiercely for about 15 mins until the squash is softening and the pan looks dry. Add the mushrooms, then fry for 5 mins more, stirring every so often, until everything begins to caramelise.

2. 2

   Meanwhile, cook the pasta. Drain, then add to the squash mix with a little of the pasta water. Toss with most of the Parmesan and serve in bowls, sprinkled with the remaining cheese.