Preheat the oven to 200C. Cut your butternut squash in half, lengthwise. Scoop out all the seeds. Pop these onto a lined baking tray, flesh side down.
Bake for about 30 – 40 minutes, or until the butternut squash is cooked all the way through.
Cook your chosen pasta by bringing a pot of water to the boil. Add in your pasta and bring to a fast boil. Cook for around 10 – 12 minutes but make sure to check to ensure it doesn’t overcook.
Whilst the pasta is cooking, scoop out all the butternut squash flesh and pop it into a blender. Add your cheese, milk and a little butter and blitz until it comes to a nice saucy consistency. Yum! If it’s too thick, you can add a little milk.
Drain the pasta and mix your delicious sauce and pasta together.
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