Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and remove the seeds. Slice the squash into half moons. Place them onto a lined baking tray. Drizzle with olive oil and sprinkle with salt. Roast for 30 min or until golden and crisp. Turn the pieces half way through roasting so they cook evenly.

Meanwhile, grate the Parmesan. Pick the sage leaves from their stem, discard the stem. Separate the egg yolks from the whites, discard the whites. Whisk the cooking cream and egg yolks until fully combined.

Meanwhile, bring a large pot of salted water to the boil and add the tagliatelle. Boil for 8-10 min or until 'al dente'. Drain and reserve a cup of pasta water. Toast the pine nuts in a hot, dry pan, stirring, for 2 min until golden brown. Remove from the heat and set aside.

Heat a pan over a medium heat with the butter. Add the sage and fry for 2 min. Pick the sage out and transfer to kitchen paper. Add the tagliatelle and toss it in the sage-infused butter. Remove the pan from the heat and add the egg mix, reserved pasta water and Parmesan. Stir for 2 min. Season with salt and pepper.

Garnish with the toasted pine nuts, roasted squash and fried sage leaves.