350 g Diced Butternut and Sweet Potato

1 large shallot, sliced

2 tbsp extra virgin olive oil

1 large sprig fresh rosemary, chopped (plus 1 for garnishing)

1 – 2 cloves garlic, chopped

50g Goat’s Cheese. diced

25 g pine nuts, toasted

250g fresh orecchiette or penne pasta

Preheat the oven to 220°C, gas mark 7. Toss the butternut squash, sweet potato and shallot with the olive oil, rosemary, garlic and seasoning. Place in a roasting tin in a single layer, then roast for 25 minutes, stirring once or twice, until tender and charred. Add in the goat’s cheese and pine nuts and toss to coat in the cooking juices

Meanwhile, bring a large pan of water to the boil. Add the pasta and cook according to pack instructions until just tender. Drain, then toss with the roasted vegetables, check seasoning and serve with some grated goat’s cheese.