Place the butternut squash onto a large baking tray and season with salt and freshly ground black pepper. Cover with foil and roast in the oven for 20-23 minutes or until soft. Remove and set aside.
Boil a large pan of salted water and cook the pasta for eight minutes or until al dente. Strain and reserve 100ml of pasta water.
Meanwhile, melt the Lurpak® in a deep-sided pan. Add the sage and chilli flakes and cook for one minute. Add the roasted squash and the reserved pasta water. Stir for a minute until the squash just starts to break down and a sauce is formed.
Add the pappardelle to the squash and stir for one minute. Stir in the pine nuts and grated Pecorino and serve.
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