1

Bring a large pan of salted water to the boil. Cook the pasta according to the pack instructions, adding the squash for the final minute of cooking time. Drain, reserving some of the cooking water.

2

Meanwhile, melt the butter in a large frying pan over a medium heat. Add the garlic and fry, stirring often, for 1 minute. Whisk in the flour to form a paste, then gradually add the milk, whisking for about 30 seconds, until starting to thicken. Whisk in the soft cheese and 50g of the Parmesan to form a smooth sauce.

3

Add the raw courgette, the cooked pasta and butternut squash to the sauce, and stir over a low heat until well combined and piping hot. If needed, stir in some of the reserved pasta cooking water to loosen the sauce. Serve sprinkled with the remaining Parmesan and garnished with the chopped parsley.