Preheat your oven to 200 C | 395 F

Cut your butternut squash in half lengthways, then scoop out the seeds (using an ice cream scoop makes this process much easier!).

Add your butternut squash, and the head of garlic to a baking tray, then drizzle over 1 tbsp of the olive oil, plus a sprinkle of salt, and pepper.

Roast for around 30 - 45 minutes (depending on how big your squash is!)

Meanwhile, roughly slice the shallots and saute them in the remaining olive oil until soft and fragrant.

Remove the squash and garlic from the oven and allow to cool for 10 minutes or so. When they are cool enough, remove the garlic from the skin (this should be easy to squeeze out!) and scoop the butternut squash flesh out from the skins.

Meanwhile, cook your pasta according to the package instructions and reserve 1 cup of the starchy pasta water.

Add the garlic cloves (I use 3 - 4 roast cloves) and about 2 cups of the roasted butternut squash flesh into a food processor or blender with the shallots, and blend into a smooth and creamy sauce.

Add the pasta sauce back to your pan and stir in the seasonings and nutritional yeast. Taste and season according to your tastes.

Stir in the pasta and 150ml of the reserved pasta water - adding more if necessary. Cook until the pasta is fully coated and the sauce is thick and silky.

Top with a drizzle of olive oil, a sprinkle of black pepper, and a few chilli flakes for a litle extra spice.