Step 1

Preheat the oven to 200C/ fan180C/gas Put the squash in a large roasting tin, drizzle with a little oil, season and toss together. Roast for 10 minutes.

Step 2

Prick the aubergine a few times with a fork, then rub all over with a little more oil. Add to the roasting tin – push the squash to one side – and roast for a further 25 minutes, until the vegetables are nice and soft.

Step 3

Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions, until al dente. Drain well and return to the pan.

Step 4

Meanwhile, chop the aubergine – you can strip off the skin if you like, but I prefer to leave it on. Put into a food processor or blender with the squash, Parmesan, garlic and pine nuts. Blend until smooth, then, with the motor running, slowly add the oil until you have a thick sauce-like pesto – you might not need to add all the oil. Season with black pepper.

Step 5

Toss the pesto through the pasta, then divide between serving bowls. Scatter with extra Parmesan shavings and the chopped parsley to serve.