Butternut Squash Linguine with Crispy Sage

Preheat the oven to 180C. Boil some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil another pan of salted water to be used later.

Finely grate the parmesan. Finely chop the brown onion and fresh sage.

Chop the butternut squash into small cubes and add to the pan of boiling water.

Heat half the oil in a frying pan over medium heat.

Add the sage and toss to coat. Let the sage get crispy before transferring to a small bowl.

Remove the butternut squash from the water and spread onto an oven tray, season with red chilli flakes (if desired), salt and pepper as well as a drizzle of olive oil.

Place the butternut squash in the oven to roast.

Add the linguine to the pan of boiling water left from the squash.

Return the frying pan to the stove with the remaining olive oil and place over high heat. Add the brown onion to the frying pan and cook until translucent.

When tender remove the squash from the oven and using a potato masher, puree the butternut squash in a bowl or pan.

Add butternut squash to the brown onions and stir. Add the vegetable stock, cream and nutmeg. Season with salt and pepper and let simmer.

Drain the linguine. Add the linguine to the sauce and stir to coat.

Serve immediately and garnish with crispy sage and parmesan.