Start by peeling and dicing the squash. You want to try and dice as small as you can. Don’t spend forever doing it, just get them pretty small. We’re cooking these through completely in a pan, no oven roasting, so the smaller you cut them, the quicker they’ll cook.

Finely dice the onion and chop the garlic cloves and chilli. Pick the sage leaves from the stems and roughly chop.

Bring a pan of water to a boil and season heavily with salt. Grab a large, lidded saucepan and set over a medium heat. Add the butter plus a couple of tablespoons of olive oil. Tip in the squash, add a pinch of salt, give ‘em a stir and add the lid. Cook, stirring now and then, for 10-12 mins, until the squash is tender and starting to caramelise. Add the onion and cook for 3-4 mins.

Drop your spaghetti into the boiling water and set a timer for 8 mins. We want the pasta to be pretty al dente when it lands in the sauce pan, we’ll cook it in the sauce for a good few minutes.

Add the garlic, chilli and sage to the squash pan and keep on cooking for those 8 mins over a medium heat. Everything should be looking nicely caramelised and roasted.

Transfer the cooked pasta to the sauce with a couple of big ladles of water. Start tossing and turning the pasta through the sauce, the squash and butter will begin to come together to make a sauce. Keep adding pasta water as needed until you have a delicious, rich sauce. Finish with grated Parmesan and lemon juice.

Season with salt and pepper and divide between warm plates. Add extra sage and grated Parm.