Squashed squash casarecce with hazelnuts and sage – Northern Pasta Co.

Ingredients

• 8 tbsp olive oil
• 1 onion, finely chopped
• 1/2 butternut squash (about 600g), peeled and chopped into 1 inch pieces
• 4 garlic cloves, thinly sliced
• Pinch of chilli flakes
• Small bunch of sage (about 30g)
• 1/2 small nutmeg kernel, finely grated
• 50g hazelnuts, roughly chopped
• 1 unwaxed lemon, zest and juice
• 350g casarecce
• 20g parmesan, finely grated