Creamy ‘chicken’ pasta bake

Directions

• 1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Mix butternut squash with 1tsp oil on a baking tray, season and roast for 30min, until tender. Set aside.
  2. Step 2Meanwhile, bring a large pan of salted water to the boil and cook pasta until just al dente. Drain and set aside.
  3. Step 3Heat remaining oil in a large frying pan over high heat and fry the chicken-style pieces until piping hot. Add stock, bring to a simmer then bubble for 2min. Remove from heat and stir in the crème fraîche, chopped sage, chilli, lemon zest, squash, drained pasta and 100g of the Emmental. Check seasoning.
  4. Step 4Spoon into a 2 litre ovenproof serving dish. Mix remaining 50g Emmental and ricotta and dot small spoonfuls over the pasta mixture. Garnish with some sage leaves and cook in the oven for 30min, until golden and bubbling. Serve with a green salad, if you like.