1ℓ vegetable stock
1 butternut squash, peeled, deseeded,
and cut into chunks
2 tbsp olive oil
2 shallots, sliced
2 garlic cloves, sliced
½ tsp chilli flakes
½ tsp paprika
Handful of sage leaves
1. Heat stock in a pan, place the butternut in the pan (adding water to cover if needed), and boil for 12-15 min until softened, then drain.
2. Heat 1 tbsp olive oil in a frying pan and cook the shallots and garlic for a few min, until softened. Add the chilli flakes and paprika, and cook for another min, then transfer to a food processor with the cooked butternut. Blend until smooth, and season to taste.
3. Cook the pasta according to packet instructions (should take about 8 min). Meanwhile, lightly fry the sage leaves in 1 tbsp olive oil, until crisp.
4. Drain the pasta of all but a little of the cooking water, and return to the pan with the butternut purée. Coat the pasta in the sauce, divide between bowls and top with sage to serve.