Step 1

Preheat your oven 210°C/410°F.

Step 2

Peel and dice your butternut. Take one half and place on a baking tray with a drizzle of olive oil, a pinch of salt and a grinding of pepper. Mix everything together and place into the oven for 40 minutes.

Step 3

Boil some water in a saucepan and place a colander inside the saucepan and add your remaining squash to the colander. Cover and steam for 10 minutes.

Step 4

Get your pasta cooking.

Step 5

Dice your shallots and garlic and add to an oiled frying pan. Stir until the shallots begin to go translucent.

Step 6

Blending time. Add your steamed squash to a blender, followed by your shallot mix, milk, salt and pepper. Blend until smooth.

Step 7

Add the blended squash to a frying pan followed by your parmesan (save a handful for garnish at the end). Mix together. Stir in your cooked pasta, making sure the blended butternut coats the rigatoni.

Step 8

Serve with your roasted butternut squash and remaining parmesan. Chop up your parsley and sprinkle over the top along with a drizzle of olive oil. Tuck into this delicious dish. Enjoy!