Slow cooker butternut squash and sage pasta

Fruit and vegetables

1 butternut squash ‘trunk’, trimmed, peeled and cut into 1–2cm/½–¾in chunks
3 garlic cloves, thinly sliced
1 heaped tbsp finely chopped fresh sage, plus 2 extra sprigs for the topping

Tins, packets and jars

350g/12oz dried spaghetti, snapped into thirds

Cooking ingredients

2 vegetable stock cubes, crumbled
freshly ground black pepper

Dairy, eggs and chilled

80g/2¾oz hard vegetarian cheese, finely grated, plus extra to serve if preferred

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