Spread out the squash, drizzle with the oil and roast for 30 minutes until tender

Before the squash finishes roasting, cook the pasta as per the packet instructions

Put the squash in a blender with the grated cheese (keep a handful back for topping) and the cream cheese

Puree with enough of the reserved pasta water to make a smooth sauce

Drain the pasta then pour the squash sauce over it and gently mix to coat

Pour into an ovenproof dish and top with the remaining cheese

Bake in the oven (same temperature) until the cheese melts on top, then serve with green vegetables

The pasta I used was tri-colour gluten-free Orgran brand brown rice pasta swirls

The cheese I used was Violife coconut-based cheeses