Roasted Squash Macaroni

method:

• Preheat the oven to 180C/350F/Gas 4. Cut the squash length-ways, scoop out and discard the seeds. Score the flesh with a cross hatch pattern using a sharp knife, brush lightly with a little oil and season generously with salt and pepper.
• Place it on a parchment lined baking tray, flesh side down and cook in the oven for 50-60 minutes, or until it's soft all the way through. You can check this by piercing the flesh with a knife.
• Cook the pasta according to the packet instructions in seasoned water. Meanwhile, scoop the flesh of the butternut, leaving the skin behind and place in a blender of food processor along with the lemon juice, vegan Parmesan, powdered garlic, mustard powder, extra virgin olive oil, Alpro Oat Unsweetened drink and nutmeg.
• Heat the sauce you've created in a saucepan on the hob, adjusting the seasoning to taste with salt and pepper.
• Heat the remaining extra virgin olive oil in a small pan over a medium heat and fry the sage and hazelnuts until crispy.
• Mix the pasta into the sauce and spoon it into bowls. Top it with the sage and hazelnuts to serve.