Annie Bell's Butternutty Penne Pasta with Fresh Sage

Butternut squash and gruyère go together beautifully

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   1. Have ready an ovenproof dish (about 2.6 litre capacity, 35cm long or equivalent). Peel, quarter and deseed the squashes and slice into chunks or wedges about 1cm thick.
   2. Heat 2 tbsp oil in a large frying pan over a medium heat, add half the squash, season and fry gently for about 15 minutes, turning frequently, until golden and tender, then remove to a bowl. Repeat with the remainder.
   Add the remaining oil to the pan, add the sage leaves and cook, stirring, until darkened and crisp, then set aside.
   3. For the sauce, melt the butter in a small nonstick pan. Add the flour and cook together for about a minute, remove from the heat and then gradually work in the vegetable stock and the cream, using a mini whisk if you like, or a wooden spoon. Bring back to the boil, stirring, and simmer for about 4 minutes, continuing to stir or whisk until smooth. Remove from the heat, stir in the parmesan and season to taste. At the same time, preheat the oven to 210C/190C fan/gas 6½.
   4. Cook the pasta according to the packet instructions until just underdone. Drain the pasta then return it to its pan. Fold in the sauce followed by the squash and sage leaves. Transfer to the ovenproof dish, scatter over the cheese and bake for about 20 minutes until nicely golden. A dark green leafy salad would be good with this.