Preheat the oven to 200°C fan / 425°F. Peel the squash, discard the seeds and chop it into 2cm thick slices. Add it to a tray, season with salt and pepper and add the nutmeg.

Slice the head off the garlic bulb to expose the cloves, then add the bulb to the tray. Drizzle everything with a glug of olive oil and mix. Wrap the garlic bulb with baking paper, then roast for 40 minutes or until the squash is tender and caramelised, and the garlic cloves are soft.

Meanwhile add the sage and parsley to a pestle and mortar. Keep crushing until they've broken down, then add the walnuts, nutritional yeast, juice from half of the lemon, a good glug of olive oil and pinches of salt and pepper. Keep crushing until the pesto reaches a runny paste (add more oil, if necessary), then set aside.

Add the butter beans to a blender. Then, when the garlic is ready, remove the baking paper and squeeze out the soft cloves into the blender. Next add the juice from the remaining lemon half, small pinches of salt and pepper and 250ml of water (1 cup). Blend and, if necessary, add more water until it reaches a creamy consistency.

Add the butter bean mash to a pan and heat through for a minute or two, then add it to plates, top with the roasted butternut squash and sage pesto. We also love to top with freshly ground black pepper, lemon zest and a drizzle of olive oil from the tray. Yum.