Creamy Herb Fusili (v)

When the butternut squash has been in the oven for 10 mins, remove the tray from the oven. Give the squash a good toss and push it to one side of the tray. Pop the tomatoes on the other side of the tray. Return to the oven to cook for the remaining 20-25 mins, until the squash is golden and tomatoes are beginning to colour and burst.

In the meantime, heat a generous splash of oil in small frying pan over medium-low heat. Halve, peel and thinly slice the onion and add to the pan with a pinch of salt. Slowly cook the onion, stirring occasionally, until soft and beginning to colour, 8-10 mins. While the onion is cooking, make the pesto and pop your kettle on to boil for the pasta.

Pick the basil leaves from their stalks and finely chop (discard the stalks). Finely chop the chives and the walnuts. Zest the lemon then cut in half. In a small bowl, mix together the basil, chives, walnuts, three-quarters of the cheese, half the lemon zest, the olive oil and water (see ingredients for amount). Season to taste with a squeeze of lemon juice and a pinch of salt and pepper.

Pour the water from the kettle into a large saucepan. Bring back to the boil and add a pinch of salt. Add the pasta and cook until al dente, around 9 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once cooked, drain in a colander. Return to the pan (off the heat) and drizzle with a little oil to stop it sticking.