Turn your oven to 180C
Add your oil to a large pan and let it melt in the oven.
Meanwhile, peel and chop your butternut squash into inch cubes.
Toss into your oil with your spices, seasonings, stock and a good splash of balsamic vinegar. Return to the oven until roasted and sticky for about 40 minutes. You will want to toss your squash half way through. At this point you may wish to add as splash more vegetable stock, oil or water to prevent sticking.
After about 20 minutes of your squash roasting, get your pasta on to boil. We have used a wholegrain, robust wheat pasta pasta in this dish.
You can now make your homemade parmesan if using (see instructions below).
You can also begin to get your peas on to boil in enough water to cover and with a pinch of salt.
Chop your broccoli into bite-size pieces and either boil or steam lightly. Don't over boil as broccoli is best with a bite to, especially it in this roasted butternut squash-veggie pasta dish.
Prepare any sides or salads (optional)
When your squash, peas and broccoli is cooked you can begin to assemble. Put everything in a large bowl (not your parmesan) and mix. Add a good glug of olive oil to make it less dry if that's what you prefer.
Serve with your parmesan and other sides.
