Preheat your oven 210°C/410°F.

Peel and dice your butternut. Take one half and place on a baking tray with a drizzle of olive oil, a pinch of salt and a grinding of pepper. Mix everything together and place into the oven for 40 minutes.

Boil some water in a saucepan and place a colander inside the saucepan and add your remaining squash to the colander. Cover and steam for 10 minutes.

Get your pasta cooking.

Dice your shallots and garlic and add to an oiled frying pan. Stir until the shallots begin to go translucent.

Blending time. Add your steamed squash to a blender, followed by your shallot mix, milk, salt and pepper. Blend until smooth.

Add the blended squash to a frying pan followed by your parmesan (save a handful for garnish at the end). Mix together. Stir in your cooked pasta, making sure the blended butternut coats the rigatoni.

Serve with your roasted butternut squash and remaining parmesan. Chop up your parsley and sprinkle over the top along with a drizzle of olive oil. Tuck into this delicious dish. Enjoy!