Method
- 1. Pre-heat oven to 220ºC / gas mark 8.
- 2. Cut the butternut squash into small cubes.
- 3. Spread out the squash and the chunks of shallot on a baking tray brushd with oil.
- 4. Season with salt and pepper and sprinkle with the brown sugar.
- 5. Roast in the oven about 20-25 minutes until squash and shallots are tender and golden.
- 6. Cook the tagliatelle in lightly salted boiling water until just tender.
- 7. Drain and divide between serving dishes.
- 8. Drop 1/2 teaspoon of butter into each serving.
- 9. Remove the squash and shallots from the oven and stir in the thyme.
- 10. Divide the mixture between servings and top each with 1 tsp grated parmesan cheese.