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PdfPreheat the oven to 200°C/Gas 6/fan oven 180°C. Put the oil and butter in a roasting tin and put in the oven to heat. Meanwhile, peel the squash and cut into bite size chunks. Toss into the melted butter and oil with the rosemary, salt and pepper.
Roast the squash for 25 minutes, then stir in the mushrooms and return to the oven for 10 minutes. Meanwhile, cook the pasta following the pack instructions.
Put the roasting tin with the squash mixture on the hob. Stir in a couple of tablespoons of the pasta cooking water, then stir in the mascarpone and heat through until bubbling. Drain the pasta and stir in, then taste and add more seasoning if necessary. Serve each portion sprinkled with freshly grated Parmesan.