Ingredients 220g butternut squash
130g penne pasta (or your pasta of choice but best to be quite chunky)
2 tsp olive oil
1 small onion finely chopped
2 crushed garlic cloves
80g grated gruyere cheese
Rocket to serve
Preheat the oven to 200c fan.
Peel and dice the butternut squash and then drizzle with a little oil and roast in the oven for 15 minutes until tender.
Cook the pasta until al dente.
Fry the onion and garlic until soft.
Combine the roasted butternut squash, onions, garlic, 65g of the cheese and the water together and then blitz with a stick blender.
Stir the sauce through the pasta and place in a square gratin dish (approx. 20cm).
Sprinkle over the rest of the cheese and bake in the oven for 15 minutes until the cheese is bubbling.