Preheat oven to 230°C
Cut butternut in half, oil, sep the cut sides (take seeds out)
Put garlic & shallot in butternut holes & roast facing down 50-60min
Shred chicken & chop onion & cook pasta
In sep pot, saute onion, add garlic & shallot & squash
Add 4c of stock & herbs to simmer for 15-20m
Remove herbs (if you want) & blend until creamy
Add spinach, pasta & chicken mix well