Pasta with squash, parmesan and almonds

Ingredients

• Salt and freshly ground black pepper
• 500g dried spaghetti
• 2 tbsp olive oil, plus more for the pasta
• 2 small garlic cloves, peeled and minced or grated (about 1 tsp)
• 3-4 large sprigs fresh thyme, leaves and fine stems only (about 1 tbsp)
• ½ tsp crushed red chilli flakes
• 1kg butternut squash, halved, deseeded, peeled and grated (about 500g grated)
• 250ml low-salt vegetable stock
• 150g grated parmesan
• 60g flaked almonds, lightly toasted
• Extra-virgin olive oil, for drizzling