1. Heat your oven to 200C/Gas Mark 6. Put the chunks of squash in a roasting tin, drizzle with half the oil and season with salt and pepper. Roast for 20-30 minutes until golden and cooked through.
2. While you are waiting for the squash, boil up a large pan of salted water and cook the pasta according to the packet instructions. This should take about 10-12 minutes. Remove from the water when it is al dente and leave to one side.
3. Heat the remaining oil in a large frying pan. Cook the onion with a sprinkling of salt for 2 minutes then add the garlic and sage and cooked for a further minute or two until soft.
4. Remove from the heat and stir through the ricotta and crème fraiche. Add further seasoning if required.
5. Once the squash is roasted, leave to cool slightly. You can gently peel away the skin, or leave it on for extra texture and flavour.
6. Add the chunks of squash to the ricotta and onion mix and very gently stir so they are all coated. Add the cooked pasta and do the same.
7. Transfer to a baking dish and top with the mozzarella and parmesan. Return to the oven and bake for about 15 minutes, or until the cheese is bubbling and golden brown. Serve with a side salad.
Spruce it Up
When stirring in the ricotta and creme fraiche, throw in a few handfuls of fresh, washed baby spinach. We all know spinach is packed with vitamins and minerals so this is a great way to add a little to your diet with no added effort.