Sauté the aromatics

• Heat the olive oil in a frying pan over medium heat.
• Add the onion and garlic and cook until soft and translucent.

Cook the squash

• Add the cubed butternut squash and stir to coat.
• Pour in the vegetable stock, season with salt and pepper, cover and simmer until the squash is tender.

Boil the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Blend the sauce

• Blend the cooked squash with the immersion blender until smooth.
• Stir in the butter and grated parmesan until melted and creamy.

Combine and serve

• Toss the drained pasta with the squash sauce, loosening with a splash of cooking water if needed.
• Serve with extra parmesan and freshly ground black pepper.