Step 2

Cook the linguine according to package instructions. Drain, reserving about 400 ml of the pasta cooking water.

Step 3

Use a stick blender to blend the roasted squash and garlic with 400 ml of the reserved pasta water until smooth.

Step 4

Heat a little olive oil in the pasta pan and fry the sage leaves until crisp. Drain on kitchen paper.

Step 5

Tip the pasta and squash sauce into the pan and warm through, tossing to coat. Scatter with the crispy sage and serve.