Preheat the oven to 180°C/350°F/gas 4.Prick a butternut squash (1.2kg) all over with a sharp knife and roast for 1 hour 40 minutes. Remove from the oven and allow to cool – this can be done on the day, or even days before.Tear 1 ciabatta roll (85g) into a food processor and pick in ¼ of a bunch of fresh rosemary or thyme. Peel and add 1 clove of garlic, drizzle in 1 tablespoon of olive oil and blitz to breadcrumbs.Tip into a large frying pan and fry over a medium heat for 5 minutes, or until beautifully golden and crisp, stirring regularly, then tip into a bowl.Stack up 500g of fresh lasagne sheets, then cut into ½cm strips. Pick and finely chop ¼ of a bunch of fresh rosemary or thyme.Place the pan back on a medium heat, scoop in half the butternut squash flesh (save half for another day), removing any tough skin or seeds, drizzle in 1 tablespoon of olive oil and scatter in the chopped herbs. Fry for 2 to 3 minutes, breaking it up with a spoon as you go.Add the pasta to the pan, pour in 800ml of boiling kettle water and turn the heat up to high. Cook for 4 minutes, or until the pasta is cooked and has sucked up most of the liquid, stirring regularly, then turn off the heat.Meanwhile, finely grate 50g of Parmesan. Once the pasta is cooked, scatter the Parmesan into the pan, drizzle in 1 tablespoon of extra virgin olive oil and toss together. Taste and season to perfection with sea salt and black pepper.Divide the pasta between plates, scatter over the crispy breadcrumbs and top with an extra grating of Parmesan. Delicious finished with a drizzle of chilli oil, if you like.