Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. Place the squash on a large baking tray with a drizzle of olive oil and season with salt. Roast for 25-30 min or until golden and crisp.

Toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Transfer to a plate. Reserve the pan.

Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

Meanwhile, finely slice the garlic and sage leaves. Return the pan to a medium heat with a drizzle of olive oil. Add the garlic with a pinch of salt and cook for 1 min. Add the cream, sage, measured water and .5/1/1 vegetable stock cube and simmer for 4 min. Season with salt and pepper.

Once ready, add the roasted squash and half of the toasted pine nuts to the creamy sauce. Stir through the fettuccine. Add a splash of reserved pasta water to loosen, if needed. Finally, crumble the blue cheese into the sauce and stir until just combined. Season with plenty of black pepper and salt.

Serve the pasta with the remaining pine nuts as a garnish.