Cook the pasta according to the directions on the packet. Chop the onion and fry it til golden, add crushed/grated garlic and fry a moment or two more. Add butternut and cover with water. Add about 1/2 tube of tom paste and stir to dissolve. Bring to the boil, then lower heat, simmer about 20 mins until the squash is tender. Using a potato masher, mash the squash up in the pan. If the sauce is a bit watery, boil off the excess water. Add more tomato paste to thicken. Season with salt & pepper.

Stir the pasta into the sauce and add as much grated cheese as you like.

Pour into a shallow oven proof dish, top with more cheese, and bake at 200 degrees til bubbling and going crispy on top.

Delicimo!