From Rhiannon Lambert’s new book, Deliciously Healthy Pregnancy comes this perfectly autumnal recipe. Her Butternut Squash Pasta is comfort food at its best and there couldn’t be a better meal to make a dark and dreary day feel a little cosier.

INGREDIENTS – Serves 4

4 tbsp olive oil

1 large onion, finely diced

2 garlic cloves, crushed

¼ tsp paprika, salt and freshly ground black pepper

1 butternut squash, peeled and diced

400g can cannellini beans, drained and rinsed

350ml (12fl oz) vegetable stock, plus a little extra if needed

30g (1oz) grated Parmesan, plus extra to serve

300g (10oz) dried fettuccine

15g (½oz) sage leaves and 30g (1oz) toasted pine nuts, to serve

Flex it –Use a vegan alternative to Parmesan if preferred.

METHOD

Heat 2 tablespoons of the oil in a large saucepan over medium heat and add the onion. Fry for 8–10 minutes, or until soft and translucent. Add the garlic, paprika, and a pinch of salt and pepper. Stir well and cook for another minute or so. Add the squash, cannellini beans, and stock. Bring to a boil, then reduce the heat to a simmer and cook for 15–20 minutes, or until the squash is tender and the stock has reduced by almost half.

Add the Parmesan and blend into a purée, adding a dash more stock to thin the sauce if preferred. Taste and adjust the seasoning. In the meantime, cook the pasta according to the packet instructions. Drain, reserving 1–2 tablespoons of the cooking water, and return to the pan.

Make crispy sage leaves by heating the remaining oil in a frying pan over medium-high heat. Add the sage and fry for 30 seconds, or until crisp. Remove and drain on a plate lined with kitchen paper.

Add just enough sauce to coat the pasta (freeze any leftover) and the reserved water and stir to combine. Divide between 4 bowls, topped with the Parmesan, sage leaves, and pine nuts.

Rhiannon Lambert, registered nutritionist and author of Deliciously Healthy Pregnancy