Creamy Penne with Feta & Butternut Squash

• Halve the butternut squash lengthways (see Tip). Scoop out the seeds and the stringy part of the flesh.
• Slice the base of the butternut squash into crescents and then dice the neck.
• Transfer to a parchment-lined baking sheet and drizzle with half of the olive oil. Season with salt and pepper.
• Roast in the oven for 15 minutes.

Tip: feel free to peel the butternut squash if preferred, but it's also fine to leave the skin on.

• Boil the pasta for 10 - 12 minutes. Reserve some of the pasta water, then drain and set aside.
• Heat a large clean deep frying pan over high heat. Toast the pumpkin seeds for 1 - 2 minutes or until they start to pop, then remove from the pan and set aside.

• In a small bowl, combine the garlic with the panko. Season to taste with salt and pepper.
• Reheat the same pan over medium-high heat. Toast the panko for 2 - 3 minutes until golden brown, then remove from the pan and set aside.
• Heat the rest of the olive oil in the same pan over medium-high heat. Fry the onion with the chili pepper and the BBQ rub for 3 - 4 minutes.
• Meanwhile, cut the lemon into wedges.

• Transfer the diced butternut squash to a tall container. Add the onion, red chili pepper, cream, tomato paste, 75ml pasta water per person and the stock cube (see pantry for amount).
• Use an immersion blender to process into a smooth sauce, then transfer this to the pasta and heat for 1 minute.
• Add some lemon juice as preferred and season to taste with salt and pepper.
• Finely chop the basil and add it to the panko.