250 g (8 oz) butternut squash, peeled, deseeded and sliced
1 tablespoon olive oil
2 garlic cloves, unpeeled
25 g (1 oz) pine nuts
250 g (8 oz) pack fresh four cheese tortelloni
150 ml (1/4 pint) double cream
25 g (1 oz) grated Parmesan cheese
4 tablespoons fresh white breadcrumbs
4 sage leaves
salt and pepper
rocket and tomato salad, to serve (optional)
Place the squash on a baking sheet, drizzle over the oil and season. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 5 minutes. Add the garlic and pine nuts, return to the oven and cook for a further 15–20 minutes until the squash is tender, the garlic is soft and the pine nuts are toasted.
Towards the end of the cooking time, cook the tortelloni in a saucepan of lightly salted boiling water for 3–4 minutes, or according to the packet instructions, until tender. Drain, tip into a flameproof dish with the roasted squash and pine nuts and gently toss together.
Squeeze the soft garlic from its skin, mix with the cream and season. Spoon over the tortelloni and squash and sprinkle with the Parmesan, breadcrumbs and sage leaves. Place under a preheated medium grill for 2–3 minutes until golden and bubbling. Serve with a rocket and tomato salad, if liked.