Roasted Butternut, Sage and Garlic Penne

1. Preheat oven to 210°C. Dice 350 g squash to 1.5 cm; toss with 15 ml olive oil and 1 g salt, spread on a tray, and roast 25–30 minutes, turning once, until fork-tender.

2. While squash roasts, boil 170 g penne in a large pot according to its package time. Reserve 80 ml pasta water before draining through a colander.

3. Melt 25 g butter in a large skillet over medium-low heat. Add 6 sage leaves and 8 g garlic; cook 1–2 minutes until garlic is lightly golden, then lower heat. Do not let the garlic burn dark brown.

4. Add drained penne and roasted squash to the skillet. Stir over low heat for 1–2 minutes while gradually adding 80 ml reserved pasta water. Toss in 25 g Parmesan, remaining 1 g salt and 1 g pepper; serve when lightly coated.