Comté, roasted butternut squash & tomato spaghetti recipe

Ingredients

• 1 large butternut squash ((about 1.3 kilos), peeled, seeds discarded and flesh cut into 2cm chunks)
• 5 large garlic cloves (unpeeled)
• 40 ml light olive oil (for cooking)
• 300 g cherry tomatoes
• 320 g spaghetti (white or wholewheat)
• 25 ml extra virgin olive oil
• 100 g young Comté ((4 to 8-month), cut into 1cm cubes)
• 25 g flat-leaf parsley leaves (roughly chopped)