Roast squash, sage and hazelnut pasta sauce This dish is inspired by the flavours of the colder months in the year. Using few ingredients this is a super easy meal to put together. Ingredients (serves 4) 1 medium squash or pumpkin Dash of vinegar (balsamic is preferred, white or red wine or cider will also do the trick) Oil, preferably olive Small bunch of fresh sage leaves or 1 tablespoon of dried sage (thyme, rosemary, savoury or marajoram substitute well) 75 grams roughly chopped hazelnuts (walnuts or almonds also work well) Chilli flakes, optional Serve tossed with 500 grams of pasta, any shape you like. Method Heat the oven to 180 celsius. Chop and deseed the squash, cut into small chunks, then toss with a good glug of oil in a large baking tray and season. Roast for 40 minutes or until browned and tender, adding the sage leaves, and hazelnuts for the last 5-6 minutes and then mixing in the balsamic vinegar. Around 10 minutes before the end of the cooking time, put the pasta on to boil cooking to packet instructions. When the pasta is al dente, drain and transfer to a large mixing bowl. Toss the squash mixture through the pasta, a few chilli flakes can make a welcome addition. Hard-core, want more? For more pasta recipes using roughly five ingredients have a look here. Why not roast your own pumpkin seeds, with this zero waste recipe.